I don’t know about you but I love anything that is or resembles a wrap. Corn wraps, gluten free wraps, lettuce wraps, rice paper wraps, cabbage wraps, you name it, I love it. And of course who doesn’t love deciding what to put into a wrap? Beef, cheese, salad, sour cream, taco sauce and the list goes on…but there are times that my weight tips over and I need to sit back and watch what I’m eating so this is when the “healthy-version” wraps come into play. To tell you the truth, these are just as delicious and seriously tasty because often people associate “healthy” with lacking in flavour.

Since I am little obsessed with radicchio lately, I decided to use the leaves instead of the usual lettuce leaves and I tell you what, they worked a treat. The slight bitterness worked perfectly with the sweet baked vegetables and olive tapenade. If the household calls for protein, then sizzle some beef strips and add it to the radicchio cups or why not grill some halloumi cheese?

The options are endless! Enjoy x

Serves 4-6

1 small radicchio head

2 medium red capsicum

1 large sweet potato

1 classic eggplant or 3 thin, long Italian eggplants

1 large fennel bulb

4 medium red onions, peeled and quartered

1 red chilli, thinly sliced

2 large garlic cloves, thinly sliced

3-4 tbs olive oil

2 tsp dried oregano

Sea salt, Pepper

1/2 cup finely chopped parsley for serving

Zest of 1 lemon

Olive Tapenade for serving

  1. Heat oven to 200C. Line a long and large baking tray with baking paper.

  2. Peel, wash and cut into (approx) 3cm cubed pieces all vegetables.

  3. Add to a mixing bowl capsicum, sweet potato, eggplant, fennel, onion, chilli and garlic. Drizzle the olive oil and season with sea salt, pepper and oregano. Mix well so all vegetables are coated. Place onto baking tray, spread out and place in oven for 40 minutes. Half way (after 20 minutes) use a spatular to turn over vegetables in tray and place in oven for the remaining time.

  4. In the meantime, cut out the core of the radicchio and gently peel away the leaves. Fill the kitchen sink with water and soak them for at least 30 minutes (I usually do this whilst the vegetables are baking). Dry leaves with a paper towel before serving.

  5. Remove vegetables from the oven, sprinkle over the parsley and zest of lemon.

  6. Serve at the table Radicchio leaves, baked vegetables and Olive tapenade. Assemble as follows: Place radicchio leave onto plate, add a scoop of vegetables inside it and then add a small teaspoon of olive tapenade. Optional to sprinkle some parmesan cheese (a definite in my books!)

  7. Serve and eat immediately. The hot vegetables soften the radicchio leaves.

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