Healthy Roasted Veggie Wrap with Balsamic Herb Aioli

1. Preheat oven to 430F. Chop your veggies (green bell pepper, zucchini, eggplant) and place on a lined baking sheet. Drizzle over olive oil, salt, pepper and garlic salt. Mix well to coat the veggies and roast in the oven for 40 minutes, flipping the veggies halfway through. 
2. Make the aioli sauce. Mix together the ingredients (mayo, coconut milk, balsamic vinegar, rosemary, thyme, garlic powder, pepper) in a small bowl and set aside. 
3. Assemble your wrap. Spread the aioli sauce on the wrap and add roasted veggies. Add mozzarella and tomatoes. Wrap it up, grill on the stove for a minute or two and enjoy!!