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  • Virginia Lincoln

    Roasted Eggplant, Zucchini, and Chickpea Wraps A roasted version of ratatouille, the classic Provencal stew of eggplant, zucchini, onion, and tomatoes gets wrapped up with fresh mozzarella on whole-wheat lavash. Warm the assembled wraps under the broiler before rolling them up, or enjoy them cold as part of a picnic lunch.

  • Amy Cushing

    Roasted Eggplant, Zucchini, and Chickpea Wraps Recipe | Martha Stewart

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