Roasted Vegetable Wraps

Roasted Vegetable Wraps with Roasted Red Pepper Spread

These roasted vegetable wraps are inspired by ratatouille, the classic Provençal dish of eggplant, zucchini, tomatoes, and peppers cooked together with garlic, herbs, and olive oil.

Instead of making a traditional ratatouille, the vegetables are roasted until tender, which concentrates their flavor. A roasted red pepper and cashew spread goes underneath, adding a creamy, mildly spicy layer that complements the vegetables.

They work equally well warm from the oven or at room temperature, which makes them a good option for lunches, picnics and dinners.

What Are Roasted Vegetable Wraps?

Roasted vegetable wraps combine roasted vegetables and a spread all wrapped in a soft tortilla or flatbread. This Mediterranean-inspired version pairs roasted eggplant, zucchini, and tomatoes with a creamy roasted red pepper spread seasoned with garlic and a touch of harissa.

Why You'll Love These Roasted Vegetable Wraps

• Mediterranean-inspired flavors. Roasted eggplant, zucchini, tomatoes, garlic, and herbes de Provence create a filling inspired by classic Provençal cooking.
• The roasted red pepper spread sets them apart. Creamy, lightly spiced, and easy to make, it complements the roasted vegetables.
• Great for meal prep. Roast the vegetables and make the spread ahead of time, then assemble the wraps whenever you're ready to eat. Use your favorite tortillas or flatbreads.

Ingredients for Roasted Vegetable Wraps

For the roasted vegetables:

• Eggplant — Choose a small eggplant for the most tender result with fewer seeds. Cut into even cubes so everything roasts at the same rate.
• Zucchini — Small to medium zucchini have better flavor and fewer seeds than large ones. Cut into similar-sized pieces as the eggplant.
• Cherry tomatoes — Added toward the end of roasting so they soften and release their juices while keeping their shape. Campari tomatoes halved also work well.
• Extra-virgin olive oil — To roast the vegetables.
• Herbes de Provence — A classic blend of thyme, rosemary, marjoram, and lavender that gives the vegetables their Provençal character.
• Ground coriander — A small amount adds warmth and depth .
• Garlic — Freshly grated on a microplane.
• Fine sea salt and black pepper — To season before roasting.

For the roasted red pepper spread (or substitute a good quality store-bought roasted red pepper spread to save time):

• Raw cashews — Soak in warm water first for the smoothest result.
• Jarred roasted red peppers — Drained and patted dry. Using jarred peppers keeps this simple and saves time.
• Harissa paste — Adds heat and depth of flavor. Start with one teaspoon and add more to taste. Leave it out entirely for a milder spread.
• Fresh lemon juice — Brightens the spread and balances the flavors.
• Extra-virgin olive oil — Helps the spread blend smoothly.
• Fine sea salt — To taste.

For the wraps:

• Tortillas or flatbreads — Use your favorite wrap. Coconut flour or cassava-based tortillas keep these gluten-free and paleo. Whole wheat tortillas work for a more traditional option.

How to Make Roasted Vegetable Wraps

Step 1: Make the roasted red pepper spread

Combine the drained cashews, roasted red peppers, harissa, lemon juice, olive oil, and salt in the bowl of a small food processor. Process until smooth and creamy. Taste and adjust the seasoning and heat level. Cover and refrigerate until needed. The spread can be made the night before; the flavor improves after a few hours.

Step 2: Prepare the oil

Whisk together the olive oil, herbes de Provence, ground coriander, grated garlic, salt, and pepper in a small bowl.

Step 3: Roast the vegetables

Preheat the oven to 425°F / 220°C. Toss the eggplant and zucchini with two-thirds of the herbed oil until well coated. Spread in a single layer on a baking sheet. Roast for 20 minutes, tossing once halfway through.

Step 4: Add the tomatoes

Remove the pan from the oven. Toss the cherry tomatoes with the remaining herbed oil and add to the pan. Return to the oven and continue roasting for another 10 to 15 minutes, until the tomatoes have softened and the eggplant and zucchini are tender. Remove from the oven and let cool slightly.

Step 5: Assemble and serve

Spread the roasted red pepper spread across the center of each wrap. Top with the roasted vegetables. Fold in the sides and roll from the bottom. Slice in half and serve warm or at room temperature.

Tips for the Best Roasted Vegetable Wraps

• Don't crowd the pan. This is the most important rule for roasting. Crowded vegetables steam instead of roast and won't develop the depth of flavor that comes from high-heat cooking. Use two pans if needed.
• Cut the vegetables to the same size. Even pieces roast at the same rate. Aim for roughly one-inch cubes for the eggplant and zucchini.
• Soak the cashews before blending. If you're short on time, boil them for 10 minutes instead.
• Pat the red peppers dry. Excess moisture from the jar will make the spread looser than it should be. Pat them well with paper towels before adding them to the food processor.
• Make the spread ahead. The flavor improves after a few hours in the fridge.