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Summer is on it’s way and with the wamer temps here to stay it is a great time to fire up the grill! I love grilling vegetables as I think it totally deepends their flavor and makes them way more interesting! Don’t be intimidated if you have never grilled veggies with a couples go rounds at the grill you will cooking like a pro! If you have left over grilled veggies try this recipe for Grilled Vegetables with Quinoa and Pine Nuts.
Great tips for grilling vegetables:
- Make sure the grill is preheat for 10 min and grates are clean.
- Use a basket made for the grill so you can just toss and away you go.
- Lightly coat veggies with olive or canola oil to avoid sticking to the grates.
- Drizzle veggies with balsamic vinegar after they come off the grill.
- Small veggies like baby mushrooms or baby tomatoes are better skewered so they don’t fall thru the grate.
- Cut veggies to equal size to ensure even cooking.
- Veggies are done with tender and slightly charred.
- Keep the grill cover closed in between flipping to speed up cooking time.
- to grill corn on the cob, soak the cobs with husks on for several hours or all day – place directly on heated grill and turn when charred. When done, pull back the husk and enjoy!
- Lay vegetables perpendicular to the wires of the rack so they won’t fall into the grill.
Chef Amy
| Grilled Vegetable Wrap |
Recipe: Lunch,Dinner
Author:
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.
4 comments… read them below or add one
YUM! I need to use our grill more. We have a commercial one that only my husband can fire up
BusyWorkingMama – They are totally yum! I love that they can be vegetarian or easily made with grilled chicken or beef – so perfect for summer! I LOVE big grills just use long tongs so you don’t burn your arms
I have done that many times! Chef Amy
These were absolutely delicious and this recipe provided a wonderful opportunity to use some of our fresh vegetables. These wraps also gave me a reason to pull out the grill, which hasn’t been used all summer. I used cajun seasonings to give it a little kick and for the wraps I used Ezekiel 4:9 Sprouted Grain Tortillas to add a complete protein to the meal. The wraps were very filling and pleasing to the senses. I will definitely make these wraps again…
John, thank you so much for your post. I am really glad that you have enjoyed making the wraps, they are so delicious and are a fabulous way to use all these fresh summer vegetables. Enjoy and have a great summer! Chef Amy