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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another RR special. Ingredients:
1/2 cup extra virgin olive oil |
2 eggplants, cut into 1/2-inch cubes (about one pound) |
1 lb zucchini, halved lengthwise and thinly sliced crosswise |
1 onion, halved and thinly sliced |
1 red bell pepper, thinly sliced |
salt and pepper |
3 tomatoes, chopped (about one pound) |
1/2 teaspoon dried thyme |
4 large whole wheat tortillas |
8 ounces goat cheese, crumbled |
Directions:
1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
2. Add the eggplant and cook, stirring, until golden, about 5 minutes.
3. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
4. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
5. Simmer, uncovered, for 2 minutes more to cook off any liquid.
6. Transfer to a large bowl and wipe the skillet clean for later.
7. Lay the wraps out on the counter or a work surface.
8. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
9. Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
10. In the same skillet, heat 2 tablespoons olive oil over medium heat.
11. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
12. Repeat with the remaining olive oil and wraps.
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