Roasted Veggie Foldover with Zucchini, Squash, and Eggplant
Roasted Veggie Foldover with Zucchini, Squash, and Eggplant is a delicious and healthy dish that is perfect for any meal of the day. This vegetarian recipe is packed with flavor and nutrients, making it a great choice for those who want to eat healthy without sacrificing taste.
To make this dish, you will need the following ingredients per serving:
- 1 large tortilla wrap
- 1/2 cup roasted zucchini
- 1/2 cup roasted squash
- 1/2 cup roasted eggplant
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
To start, preheat your oven to 400°F. Cut the zucchini, squash, and eggplant into small pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned.
Once the vegetables are roasted, it's time to assemble the foldover. Lay the tortilla wrap on a flat surface and sprinkle the crumbled feta cheese on top. Add the roasted vegetables on top of the cheese, making sure to spread them out evenly. Fold the tortilla in half, pressing down gently to seal the edges.
Heat a large skillet over medium heat and add a small amount of olive oil. Place the foldover in the skillet and cook for 2-3 minutes on each side, or until the tortilla is crispy and golden brown.
The Roasted Veggie Foldover with Zucchini, Squash, and Eggplant is a delicious and healthy dish that is perfect for any meal of the day. The combination of roasted vegetables and feta cheese creates a savory and satisfying flavor that will leave you feeling full and satisfied. This dish is perfect for those who want to eat healthy without sacrificing taste.
Type of dish: Vegetarian wrap
Main ingredients: Zucchini, Squash, Eggplant
Cooking tips: Make sure to roast the vegetables until they are tender and slightly browned for maximum flavor. Use a non-stick skillet to prevent the foldover from sticking. Serve with a side salad or fresh fruit for a complete meal.
