Roasted eggplant, zucchini, and chickpea wraps

1 tablespoon balsamic vinegar

1 1 / 2 teaspoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon coarsely chopped fresh thyme leaves

1 tablespoon coarsely chopped fresh oregano leaves

Vegetable oil cooking spray

1 large eggplant, cut into 1-inch cubes

1 medium zucchini, cut into 1-inch cubes

1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges

1 cup drained canned chickpeas, rinsed

6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)

1 / 2 teaspoon coarse salt

Freshly ground pepper

4 ounces fresh part-skim mozzarella, thinly sliced

4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)

Preheat the oven to 400ï€ F. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/ 4 cups vegetable salad. Roll up; cut in half.

MAKES 4