Grilled Vegetable Wrap

  

Ingredients

1 large red onion  

2 Bell Peppers (various colors)

2 Zucchini

2 Yellow Squash

1 Eggplant medium-sized

1 cup Asparagus Spears

1 cup Cherry or Grape Tomatoes

2 ears of Corn on the con

 

For marinade

1/4 cup Olive Oil

3 tbsp Balsamic Vinegar

2 tbsp Soy Sauce or Tamari for gluten-free

2 cloves Garlic minced

1 tbsp Fresh Thyme chopped

1 tsp Dried Oregano

1/2 tsp Red Pepper Flakes (optional)

Salt and black pepper to taste

 

For wraps and sauce

 8-10 Large Tortillas 

1 cup Hummus or  pesto 

Optional Toppings: Feta cheese (crumbled),  olives halved, fresh parsley or cilantro (chopped), sprouts, avocado slices. These toppings add extra flavor and texture.

 

Preparations

Thoroughly wash all the vegetables.

Cut the bell peppers into quarters or large strips, removing the seeds and membranes. Cut the red onion into thick slices or wedges.

Trim the ends of the zucchini and yellow squash and slice them lengthwise into planks about 1/4 to 1/2 inch thick.

Trim the ends of the eggplant and slice it crosswise into rounds about 1/2 inch thick. If using a larger, more mature eggplant, you may want to salt the slices and let them sit for 30 minutes to draw out excess 

Snap off the tough ends of the asparagus spears.

If using fresh corn on the cob, shuck the corn and either leave the ears whole or cut them in half or thirds for easier grilling.

Leave cherry tomatoes whole.

For marinade

In a large bowl or a resealable plastic bag, whisk together the olive oil, balsamic vinegar, salt and  black pepper to taste. Remember that the vegetables will absorb some of the salt, so don’t be shy with seasoning. soy sauce or tamari, minced garlic, fresh thyme, dried oregano, and red pepper flakes (if using). Season the marinade generously with salt and black pepper. 

 Marinade the vegetables

Place all the chopped vegetables (except cherry tomatoes and corn, which can be marinated separately or brushed with marinade during grilling) into the bowl or bag with the marinade.

Toss the vegetables to ensure they are evenly coated with the marinade.

Marinate the vegetables for at least 30 minutes, or up to 2 hours in the refrigerator. Longer marinating time will result in more flavorful vegetables. If marinating for longer than 30 minutes, refrigerate the vegetables.

Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates and lightly oil them to prevent sticking. You can use a grill brush dipped in oil or spray with cooking spray.

Grill in Batches: Grill the vegetables in batches to avoid overcrowding the grill, which can lower the temperature and cause steaming instead of grilling.

Grilling Order: Start with vegetables that take longer to cook, such as bell peppers, red onion, and eggplant. Grill them for about 5-7 minutes per side, or until they are tender-crisp and have grill marks.

Zucchini and Yellow Squash: Grill zucchini and yellow squash for about 3-5 minutes per side, or until tender and marked.

Asparagus: Grill asparagus for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.

Corn: Grill corn on the cob (either whole or cut pieces) for about 8-12 minutes, turning frequently, until kernels are tender and slightly charred.

Cherry Tomatoes: Grill cherry tomatoes last, either directly on the grates (using a grill basket or foil if needed to prevent them from falling through) or on a skewer, for just a few minutes until they are slightly softened and blistered. Be careful not to overcook them, or they will burst.

Doneness Check: Vegetables are done when they are tender-crisp and have nice grill marks. Avoid overcooking, as you want them to retain some texture.

Cool Slightly: Remove the grilled vegetables from the grill and let them cool slightly.

Chop into Bite-Sized Pieces: Chop the larger grilled vegetables (bell peppers, onion, zucchini, yellow squash, eggplant, corn kernels – cut off the cob) into bite-sized pieces. Leave asparagus spears and cherry tomatoes whole or halved if desired.

Warm Tortillas: Warm the tortillas according to package instructions. You can warm them on the grill for a few seconds per side, in a microwave, or in a dry skillet. Warming the tortillas makes them more pliable and prevents them from tearing when you fill them.

Assemble the wraps

Spread a generous layer of hummus (or your chosen spread) evenly over each warmed tortilla.

Layer the grilled vegetables over the hummus. Be generous but don’t overfill the wraps, or they will be difficult to close.

Sprinkle with any desired toppings, such as crumbled feta cheese, olives, fresh herbs, or avocado slices.

Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap.

Serve the Grilled Vegetable Wraps immediately while the vegetables are still warm and the tortillas are soft.

 

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