Method

1. Cut vegetables into thick sized sticks

2. Spread vegetables onto a baking tray lined with baking paper drizzle vegetables with Cobram Estate Garlic Infused Extra Virgin Olive Oil & season with salt & pepper

3. place under a hot grill for 15-20 minutes until soft and charred on the edges

4. prepare your wrap bread by spreading your mayonnaise, add a layer of rocket leaves onto each piece then add your grilled vegetables

5. Dress your vegetables with a dash of balsamic vinegar for some acidity, garnish with Crumbled Feta, Parsley leaves & wrap.

6. Cut each wrap into halves to serve and tie with some string for presentation

With thanks to our friend Angela Sterchele at Fussyfoods