4 large round wraps
1 eggplant
2 capsicums
1 large or 2 medium zucchini
2 cups rocket
pesto or tomato chutney
fresh baby mozzarella

Slice the eggplant and zucchini into ¼cm thick slices and char-grill. Halve the capsicums, remove the seeds and membranes and char-grill.
Spread pesto or chutney in the centre of each wrap. Place a layer of eggplant and capsicum on the pesto followed by the mozzarella, rocket and then zucchini.
Carefully roll the wrap over the filling folding in each side like a parcel. Place on a baking tray and bake at 180°C for 20-30 minutes until golden brown.

Char-grilled veg Burritos2

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