Ratatouille Wraps

Total Time
40mins
Prep
15 mins
Cook
25 mins

Another RR special.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
  2. Add the eggplant and cook, stirring, until golden, about 5 minutes.
  3. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
  4. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
  5. Simmer, uncovered, for 2 minutes more to cook off any liquid.
  6. Transfer to a large bowl and wipe the skillet clean for later.
  7. Lay the wraps out on the counter or a work surface.
  8. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
  9. Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
  10. In the same skillet, heat 2 tablespoons olive oil over medium heat.
  11. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
  12. Repeat with the remaining olive oil and wraps.
Most Helpful

5 5

I made this a little differently, in that I roasted my veggies, just prefer the taste that way. I also added artichoke hearts and asparagus to the mix, because I had a bit left over....just the perfect amount to add to this. I love the mix of veggies....perfect! I wrapped mine up in a pita, and devoured it for lunch! Thanks for sharing!