I tend to have little patience for roasting vegetables. I love roasted vegetables, but I never seem to be patient enough to get them quiiiite done enough.
I have found the solution. Cover them with aluminum foil, and they will never be too hard again! If you want crispiness, just remove the aluminum foil before the last 5-10 minutes of the baking time. However, for these wraps, I loved the super softness of the veggies. The mushrooms were the perfect compliment to the vegetables in this wrap. And basil aioli is amazing. As soon as I run out of this small jar of aioli…I will have to look into making some homemade aioli. But, as with most totally-new-to-me foods, I prefer to see what something is supposed to taste like, before I go out on a limb and make it myself.
I had originally thought about adding more spices to the vegetables, but decided against it when I found the basil aioli in the fridge. I am glad I did not do more, because the extra virgin olive oil really shines with the aioli. Perfect. I ate these several days in a row, and made more of the vegetables a few days later when my parents came to visit. So good!
So here is a quick, flavourful, easy lunch or dinner. Enjoy!
1 small eggplant, partially peeled, and diced
1 medium zucchini, partially peeled, and diced
1 large green pepper, diced
1 c baby bella mushrooms, sliced
extra virgin olive oil
whole wheat tortilla
Servings: 6 small tortillas
Heat oven to 500oF. Partially peel eggplant and zucchini. Dice all vegetables and mushrooms into small, 1/2 inch cubes. Drizzle with olive oil, garlic, onion, and salt, and spread on baking sheet, and cover with aluminum foil. Bake for 30-35 minutes, or until desired tenderness. In a small skillet slightly warm a tortilla. Spread half of the tortilla with a thin layer of basil aioli, and add provolone cheese. When cheese begins to melt, add veggies on half the quesadilla, and fold over. Brown until desired crispness and brownness. Enjoy!