Lentil And Roasted Vegetable Wraps - cooking recipe

Ingredients

1/4 cup lentils, rinsed
2 cups water
1 red bell pepper, left whole
1 medium eggplant, halved lengthwise
1 bunch green onion, chopped
2 medium tomatoes, quartered
1 head garlic, wrapped in foil
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon oregano
1 teaspoon cumin
10 tortillas, warmed

Preparation

Preheat the oven to 400 degrees. In a small pot bring the lentils and water to a boil, then lower the heat and simmer for about 25 minutes, adidng water if neccessary.
While lentils are coming to a boil, spray a baking sheet lightly with cooking oil and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic in a single layer. Bake until tender (40 minutes for the largest veggies).
Once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin.
Add veggies to bowl as they become tender.
The first done should be the green onions and the tomatoes (30 minutes).
Next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl.
Peel the pepper, halve, seed it, chop it roughly and add it to the bowl.
Lastly scrap the eggplant from it's skin with a fork, it should take about 40 minutes to roast. Toss everything in the dressing and scoop it into the warm tortillas. Serve with cottage or fetta cheese if desired.