4cupsof assorted veggiescan be red bell peppers, zucchini, cauliflower, broccoli, etc.
optional: a 15-ounce can of beanseg. pinto beans
olive oil
salt
brown rice
Instructions
Start cooking the rice, according to package directions.
Cut the eggplant and other veggies (but not broccoli or cauliflower) into bite-sized pieces or half-inch cubes. Place on a nonstick cookie sheet. Drizzle with olive oil and some salt. Bake at 400 to 450 degrees, stirring occasionally, until the veggies are getting well-browned and the eggplant looks toasted.
Inside each tortilla, place a few tablespoons of rice, a few tablespoons of veggies, a few tablespoons of tzatziki sauce, and optionally the beans, if you are including beans.
Roll up the tortilla and serve! Or, if it is too full to roll, then fold it in half -- that works nicely too. Mine are always too full to roll! :)