More fun with balsalmic vinegar

So, in case you haven't noticed, I love balsalmic vinegar.

This recipe has some obvious cross over with the "my favourite salad" recipe posted previously, but it's a totally different thing, and the balsalmic flavour in this one is much more subtle.

This recipe was adapted from a dish that they make at Ash's fav Toronto restaurant, The Red Room they call theirs the Marinated Grilled Veggie Sandwich and serve it on brown bread.

I call mine the Marinated Roasted Veggie Wrap for reasons that will become obvious if you read the recipe.

Go out and buy some:
Mushrooms,
Onions,
Zucchinis,
Eggplants (the baby ones are better for this),
Tofu (firm),
Peppers (green, red, orange, yellow, whatever),
Some of those wrap things (preferably whole wheat),
Mildish Cheese (low-fat, swiss or cheddar or something, processed cheese slices are ok too)
Mayo (low-fat, the green package is lower fat than the baby blue one if you can find it)

A day or two beforehand, chop up the mushrooms, onions, zuchs, eggplants, peppers and tofu. Put them in a tupperware with some balsalmic vinegar. I usually marinate the tofu separately and the mushrooms separately from the other veggies so I can use them with other things.

Once the stuff is marinated, put it on a baking tray (you can use the bbq as well) (spray or drizzle some oil to prevent sticking, if that's a concern). Put them in the oven at 350 or so for 15 or 20 minutes, or longer, till they soften up and start to really cook. Turn them during cooking. When they are almost done switch the oven to broil and brown them a bit. Broiling means that the oven turns off all the other elements and turns the top one up as high as it will go. When you are broiling you should always leave the door of the oven open, and watch the stuff carefully, you could burn your meal or much worse if you are careless about it, so don't be a jackass.

In the mean time, stick your wrap in the microwave for less than 5 seconds, this improves the taste of the wrap a lot.
When the veggies are done, stick them in the wrap with a slice of cheese and a little bit of low-fat mayo, wrap it up and eat it.
You can cook up all the veggies at once and store them in the fridge to make sandwiches later, or you can leave the veggies marinating and cook them up each time you want a nice hot sandwich. Either way, it's very tasty.
If you want to take this to work, take the veggies and the wraps separately, and assemble there, so the wraps don't get all soggy.