Mediterranean vegetable wrap

Cooking Vegetarian Mediterranean vegetable wrap

Detailed step-by-step description of how to cook the dish "Mediterranean vegetable wrap". Try it by all means

Lables: High fibre Low fat Low kilojoule Lower gi Vegetarian Egg free Fish free Shellfish free
  1. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook zucchini and mushroom for 2 minutes each side or until tender.
  2. Combine pesto and ricotta in a bowl. Spread pesto mixture over each bread sheet. Top with zucchini, mushroom, capsicum, eggplant and tomato. Roll up bread firmly to enclose filling. Cut in half. Serve.

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olive oil cooking spray
1 medium zucchini, thinly sliced lengthways
8 small button mushrooms, halved
1 tbsp basil pesto
3/4 cup ricotta cheese
200g chargrilled red capsicum, sliced
100g chargrilled eggplant, sliced
80g semi-dried tomatoes, chopped
4 sheets wholewheat mountain bread

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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