Roasted Eggplant, Zucchini, and Chickpea Wraps

INGREDIENTS

1 tbsp

balsamic vinegar

1 1/2 tsp

fresh lemon juice

3 tbsp

extra-virgin olive oil

1 tbsp

coarsely chopped fresh thyme leaves

1 tbsp

coarsely chopped fresh oregano leaves

Vegetable oil, cooking spray

large eggplant, cut into 1-inch cubes

medium zucchini, cut into 1-inch cubes

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

1 cup

drained canned chickpeas, rinsed

6 oz

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

1/2 tsp

coarse salt

Freshly ground pepper

4 oz

fresh part-skim mozzarella, thinly sliced

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