This was a Sunday meal prep idea I had last week because we are in the peak of summer vegetable abundance! I made my own homemade tortillas (you could also make chapatis) and spread the garlic aioli on one side and the eggplant spread on the other, then loaded in strips of roasted eggplant, green pepper, zucchini, and tomato. Topping it off with more fresh tomatoes and steamed edamame. You can easily add any type of protein to these wraps as well, such as grilled chicken or shrimp.
Roasted Summer Vegetables
Eggplant, peppers, and zucchini sliced into long thin strips, then coated in olive oil and spread onto a baking sheet.
Tomatoes, cut into wedges, cut-side up on a separate baking sheet.
Roasted in a 425 degree oven until tender.
Roasted Garlic Aioli
1 head of roasted garlic
½ tsp salt
½ cup mayonaise
½ lemon, juiced
For the roasted garlic: slice the top off the entire head of garlic so the cloves are exposed. Nestle the head into a pocket of foil and drizzle with olive oil. Roasting in the oven until the cloves are tender and browned. Mash the roasted garlic cloves with the salt and then mix in the mayo and lemon juice.
Roasted Eggplant Dip
2 eggplant, peeled, and chopped into 1 inch chunks
1 onion, chopped
1 zucchini, chopped
1 pepper, chopped
3 cloves of garlic, peeled
Drizzle of olive oil
½ tsp cayenne or red pepper flakes (or a seeded jalapeno pepper)
Salt and pepper
Oven to 425 degrees.
Mix the cubed veggies on a baking sheet with the red pepper, olive oil (enough to coat), salt, and pepper. Roast until everything is soft, about 30-40 minutes. Blend the roasted veggie mixture with about ⅓ cup of tahini and a few drizzles of olive oil; adding salt and pepper to taste or more hot pepper if desired!
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
