Roasted veggies & herbs cheese wrap
The tortillas are soft while the veggies are so earthy in flavor. The pomegranate molasses adds a special oriental sweetness, while the fresh mint brings in extra freshness – a gourmet wrap to savor.
1/2 red bell pepper (cut into large vertical slices)
1/2 yellow pepper (cut into large vertical slices)
1 eggplant (small long one vertical slices)
2 tablespoons pomegranate molasses
1 zucchini (cut lengthwise slices)
salt and pepper
2 tortillas (you can use 2 small baguettes as well)
1 tablespoon olive oil (for brushing veggies)
10 mint leaves
4 slices Frico Herbey Dutch Edam cheese
Preheat oven to 360°F.
Slice the veggies and brush them on all sides with olive oil. Arrange bell pepper and eggplant slices on a large oven tray and put it in the middle of the oven for 20 minutes. Ten minutes into the roasting, flip eggplants and peppers and add the zucchini slices to roast.
As veggies are cooked through and still hot, brush them with pomegranate molasses and sprinkle salt and pepper. Let them soak in the flavors for a couple minutes.
To arrange the wrap: add 2 cheese slices in the middle of the open tortilla, place eggplant slice over cheese slices, followed by both bell peppers and end with the zucchini slices on top. Sprinkle with the fresh mint leaves. Roll the wrap tightly and serve at room temperature.