A number of years ago, I had a fantastic goat cheese and roasted vegetable wrap at Big Tree Lodge in Yosemite National Park. It was the best meal of my trip, so I knew I had to recreate it. You can use different types of goat cheese to mix it up. —Debra Keil, Owasso, Oklahoma

Ingredients

• 2 small zucchini, sliced diagonally
• 1 japanese eggplant, sliced diagonally
• 1 large sweet red pepper, sliced
• 2 slices red onion
• 2 tablespoons olive oil, divided
• 1/2 teaspoon each salt and pepper
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 4 ounces fresh goat cheese
• 4 wraps or flatbreads
• 4 cups fresh spinach

Directions

1. Place zucchini, eggplant, red pepper and onion in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.
2. In a large bowl, combine remaining 1 tablespoon oil, red wine vinegar, oregano, basil and thyme. Add cooked vegetables; toss to coat.
3. Spread each wrap with 1 ounce goat cheese. Divide vegetable mixture over cheese (drain excess liquid). Top with spinach; roll up tightly and serve.