Here’s a delicious and healthy summer dinner idea from our friends at GreenPlateRule.com
Grilled Vegetable Wrap
Author: Amy Churchill – A la Chef
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins Serves: 4-6
A delicious way to use up those fresh vegetables and not heat up the kitchen – a win, win and it is delicious to boot!
Ingredients
1 medium eggplant, sliced into long 1/2″ planks
3 medium zucchini, sliced into long 1/2″ planks
3 medium yellow squash, sliced into long 1/2″ planks
1 medium red onion, sliced into 1/2″ rings
1 large red bell pepper, seeds removed and cut into large pieces
1 large yellow bell pepper, seeds removed and cut into large pieces
2 large portobello mushrooms, brown gills scraped out
1 bunch of asparagus, rinsed and bottom trimmed
Olive oil
Nature’s Season Low Sodium Seasoning
Hummus
Feta Cheese
Whole Wheat Wraps or Gluten Free Tortilla
Grilled Chicken (optional)
Instructions
- Heat grill to medium high for 10 minutes.
- Toss the squash, zucchini, portobello mushrooms and bell pepper with olive oil to coat. Lightly season with Nature’s Season and place on grill.
- Grill for 3-5 min per side depending on how fast they cook. Turn the grill down if the fire is too hot and they are burning.
- Remove to a cookie sheet to cool and repeat process with eggplant, asparagus and red onion. The red onion will take 5-10 min per side so cook a bit slower to bring out the sweetness of the onion and allow it to soften well. It is okay if the veggies char a little bit, it adds great flavor!
- Spread hummus on a wrap or tortilla, pile on grilled veggies and top with a sprinkle of feta cheese.
- You can add sliced grilled chicken if you prefer.
