Ratatouille Wraps

I've been asked to post a recipe using my garden fresh herbs and vegetables so here goes... 

One of my favorite things to make in the summer with all my homegrown goodies is Ratatouille Wraps.   They are delicious, healthy and a great way to use up alot of those vegetables all at once.  You won't miss the meat on this one but you can always add cooked or ground chicken, beef or turkey.


olive oil                                      1 Eggplant, cut into 1/2 inch cubes
1 zucchini chopped                   1 Onion, chopped
1 bell pepper chopped              2-3 sprigs fresh oregano or 1/2 tsp dried     
2 tomatoes chopped                  2-3 sprigs fresh thyme or 1/2 tsp dried
2 large whole wheat wraps       4 ounces of your favorite cheese
salt and pepper                         3 cloves garlic minced

In a large skillet, heat olive oil over medium heat.  Once or twice around the pan is good.  Add eggplant, cook and stir until golden.  Pour in more olive oil as needed.  Add zucchini, onion, bell pepper, salt & pepper, cook and stir under crisp-tender.  Stir in the tomatoes, garlic, thyme and oregano.  Heat thru about 4-5 minutes.

Lay the wraps on the counter.  Sprinkle 1/2 of the cheese in the center of each wrap and top with the ratatouille mixture.  Fold the wrap up to enclose.

Heat 1 Tablespoon olive oil in skillet. Add wraps seam side down, turning once until golden brown, about 4 minutes.

You can use any combination of veggies for this.  Sometimes I use broccoli, green beans, carrots and snap peas.  It depends on what I have harvested that day for dinner.

There is much debate on how to make traditional ratatouille.  My method is to simply saute all the vegetables together and make wraps. 

Bon Appetit!