Name: Ratatouille Wraps (Paleo, Vegan)
Prep time: 20 min
Cook time: 40 min
Ingredients: 2 Tablespoons/30ml extra-virgin olive oil; 1 teaspoon herbes de Provence; ¼ teaspoon ground coriander; 1 garlic clove, grated on a microplane; ¾ teaspoon fine sea salt; 1/8th teaspoon freshly ground pepper; 1 small eggplant, cubed; 2-3 small zucchini, cubed; 8 ounces/227g cherry tomatoes, halved or quartered depending on size; ½ cup/56g raw cashews; 1-2 jarred red peppers , drained and pat dry; 1 teaspoon/5ml lemon juice; 1 teaspoon harrisa paste; ½ Tablespoon/7ml extra-virgin olive oil; ¼ teaspoon fine sea salt; Coconut wraps for serving, warmed if desired

These ratatouille wraps are layered with a bright red pepper spread and a medley of roasted summer vegetables like eggplant, zucchini and tomatoes.

Ratatouille is one of those dishes that always manages to capture the best of late summer and early fall produce. I mean you can’t really go wrong when you’ve got zucchini, eggplant, red peppers and of course tomatoes all perfectly married together in one dish along with liberal amounts of garlic, herbs and olive oil.

This particular version of ratatouille however deviates from the original turning it instead into a tasty vegetable packed wrap.

Yes, I am aware that it is still unbearably hot but I’m going to ask you to turn on the oven for this one. Now bear with me, I promise it will be worth it.

You could by all means grill the vegetables but roasting them in the oven is even easier. Traditionally ratatouille is made by individually sautéing each ingredient before combining them all together, but I really hate standing over a hot stove for too long this time of year so into the oven they go. Roasting is much simpler, and still delivers all the same wonderful concentrated taste without the extra effort.

First the vegetables are tossed together with olive oil, garlic and a good pinch of herbes de Provence for loads of Mediterranean flavor. The eggplant and zucchini hit the oven first, the tomatoes come in later (just long enough to burst open but still retain most of their shape).

Instead of adding the red peppers to the oven we make a spicy spread with them to layer into our wraps underneath the other roasted vegetables. This provides an extra layer of flavor without much additional effort since the whole thing is quickly made in the food processor while the vegetables roast. It’s especially easy when you buy your red peppers already roasted and jarred!

Then it’s just a matter of assembly. Coconut tortillas are my wrap of choice but feel free to use your favorite here. Layer and roll everything up and you have a terrific lunch or dinner. And since ratatouille is equally delicious cold, you can also roast up a big batch of vegetables on Sunday and have wraps ready to make for the week.

Serves 4

Ratatouille Wraps (Paleo, Vegan)

Sylvie Shirazi

These ratatouille wraps are layered with a bright red pepper spread and a medley of roasted summer vegetables like eggplant, zucchini and tomatoes.

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

For the ratatouille:

2 Tablespoons/30ml extra-virgin olive oil
1 teaspoon herbes de Provence
¼ teaspoon ground coriander
1 garlic clove, grated on a microplane
¾ teaspoon fine sea salt
1/8th teaspoon freshly ground pepper
1 small eggplant, cubed
2-3 small zucchini, cubed
8 ounces/227g cherry tomatoes, halved or quartered depending on size

For the red pepper spread

½ cup/56g raw cashews
1-2 jarred red peppers , drained and pat dry
1 teaspoon/5ml lemon juice
1 teaspoon harrisa paste
½ Tablespoon/7ml extra-virgin olive oil
¼ teaspoon fine sea salt
Coconut wraps for serving, warmed if desired

Instructions

Preheat oven to 425 degrees F. Whisk together olive oil, herbes de Provence, ground coriander, garlic, sea salt and pepper in a small bowl.
In a large bowl, toss eggplant and zucchini with 2/3rds of the herbed oil. In a smaller bowl toss tomatoes with remaining 1/3rd of herbed oil. Spread eggplant and zucchini out in a single layer on a baking sheet. Roast for 20 minutes, tossing vegetables occasionally.
Meanwhile make the red pepper spread. Combine all the ingredients for the red pepper spread in the bowl of a small food processer and process until silky and smooth, store in fridge if not using immediately. (Spread can be made the night before and stored in an air-tight container in the fridge.)
Remove pan from oven, add tomatoes and toss to combine. Return to oven and continue to roast for another 10-15 minutes or until tomatoes start to shrink and burst. Remove from oven and let cool slightly.
Spread red pepper sauce in center of wraps, top each with roasted vegetables. Roll and serve warm or at room temperature.