Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 13.28 dollar
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 large red capsicums, sliced
- 2 large portobello mushrooms, sliced
- 1 large eggplant, sliced
- 400grams butterbeans, canned, drained
- 60grams goats cheese, crumbled
- 4 large wholemeal wraps
- 2tablespoons lemon juice
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
16.4grams
Fat
16.5grams
Carbs
38.8grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This wrap is great for using up leftover roasted vegetables but it is worth the effort to cook up a big batch especially for this recipe.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Place the sliced vegetables in a roasting tin, drizzle with oil and roast for 30 minutes.
Step 2 of 3
Tip the butterbeans into a bowl, add lemon juice and roughly mash.
Step 3 of 3
Spread the butterbean mash on the wraps, top with crumbled goats cheese and roasted vegetables. Fold up to wrap and serve.
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