Slice the zucchini and the eggplants into slices, put on a baking tray with olive oil, garlic, Thyme and bake for 10 minutes at 170 degrees in the oven
Slice the leaves out of the Romaine lettuce and cut slices of tomatoes.
Mix the mayonnaise with the lemon juice and add some water to adjust the texture.
Put the tortilla wrap on a cutting board, spread the sauce on top and add the salad, the grilled vegetables and the sautéed GARDEN GOURMET Vegan Fillet Pieces. Roll into a wrap, cut in half and serve.
