Reviewed: May 18, 2012

I followed the directions the first time I made it, and the veggies ended up being mushy (peppers were still kind of crunchy). The second time, I cooked the peppers for 2 minutes, added the onion and cooked another 2 minutes, then added the eggplant and mushrooms for 5-7 minutes. Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder. We used Feta cheese instead of goat cheese - it was a hit!

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Reviewer:

bekbaby

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

This is SO delicious!! I used farmer's cheese instead of goat cause goat cheese was just too expensive but we loved this and am going to make it again. I'm going to try it by mixing the cheese, pesto, avocado and veggies with bow tie pasta next time. I bet it will be just as good :-) Can't wait to plant the garden so I can start picking the eggplant and zucchini for this...lol

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Reviewer:

Cathy

Reviewed: Mar. 5, 2012

So yummy! I used cream cheese instead and it was great! Makes more than 4 servings in my opinion though.

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Reviewer:

newwife2012

Home Town: Murfreesboro, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 23, 2011

I thought this was very tasty, as did my vegetarian daughter. Hubby and other daughter were not pleased with this - they missed the meat here when ordinarily that isn't the case and they eat vegetarian meals happily. Maybe next time I will add some chicken to theirs to make everyone happy. I was pleased that the chopping and slicing was much easier than I had envisioned it being. The pesto and the goat cheese also gave it a great texture and flavor.

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Reviewer:

CHEFJULIE1

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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: Jul. 10, 2011

Very good! I changed the recipe slightly. I added the goat cheese and pesto to the warm cooked veggies and then loaded it onto the wraps. My husband who usually needs to have meat at every meal loved this and asked for seconds. Will make again..

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Reviewer:

Yvette

Cooking Level: Intermediate

Living In: Eagan, Minnesota, USA

Reviewed: Feb. 16, 2011

Good recipe. I sweated the eggplant and let the vegetables marinade for about an hour before grilling. I also marinaded and grilled a small amount of chicken as well for some more flavor. I used feta cheese instead of goat cheese because that is what I had and it went really well.

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