1 small eggplant,
cut into ½ inch cubes
1 tablespoon olive oil
2 zucchini halved lengthwise and cut into thin slices
1 red bell pepper, cut into thin strips
1 green pepper, cut into thin strips
1 red onion cut into ½ inch thick slices
1 tablespoon rice wine or balsamic vinegar
2 garlic cloves, chopped
12 8" tortillas, whole wheat or your favorite flavor
4 cups cooked, warm brown or white rice
6 tablespoons of Quick and Easy Salsa
3 tablespoons of goat cheese (may also use shredded sharp cheddar)
Preheat oven to 450.
Coat a baking pan with non- stick cooking spray.
- In a large bowl, toss eggplant with the oil to coat. Add zucchini,
peppers, onion, vinegar and garlic tossing to mix well. Transfer the
mixture to the prepared pan. Roast, uncovered, stirring occasionally,
until vegetables are tender, 25-30 minutes.
- Heat a large non-stick frying pan over medium heat. One at a time,
heat the tortillas in the hot pan on each side until softened, about
20 seconds per side.
- To serve, divide
the tortillas among individual plates, spread an equal amount of the
vegetable mixture and rice on each tortilla, top with cheese (optional)
and salsa. Fold in both sides of each tortilla over the filling and
roll to close.
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