"This wrap pays homage to couscous, and is wonderful paired with the veggies!"
red wine vinegar
chopped ffresh thyme
herbes de provence
( there is lots of recipes for this on Zaar)
( 3/4-inch cubes)
diced red bell peppers, seeds and ribs discarded
( 1/4-inch dice)
( 1/4-inch cubes)
( 3/4-inch dice)
fresh ground black pepper
cooked couscous, warm
chopped fresh basil
Preheat oven to 400*F.
Mix the tomato paste, vinegar, olive oil, thyme, garlic, and herbes de Provence in a large bowl. Add the eggplant, bell pepper, zucchini, and onion. Season with 1/2 teaspoons sea salt(or to taste) and pepper to taste. Toss to evenly coat vegetables.
Spread the vegetable mixure into a 13" x 9" baking pan and bake till tender, about 45 minutes, stirring occasionally. Remove from oven.
Add the couscous and basil. Season with sea salt and pepper to taste.
Divide the goat cheese among the tortillas and spread evenly over each tortilla, leaving at least 1" border around the edge. Divide the vegetable mixture among the tortillas and wrap.
How to wrap:.
If tortilla is stiff, warm slightly(about 15 seconds) to make more flexible. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.