Thursday, July 8, 2010

Mediterrenean Grilled Vegetable Wraps

These wraps were inspired by a recent lunch we hosted at The Chopping Block. I love eating wraps at restaurants, but haven't messed around much with making them at home. When we made a bunch of these sandwiches at work, I realized how easy it was, and how one night of grilling could result in 3 nights of lunch or dinner. The pieces of this wrap stayed separate until it was time to make dinner, so everything was fresh tasting and ready to go. I did all the grilling at once, then peeled and sliced the red peppers, and sliced up all the other veggies. I mixed the cooked vegetables with salt, pepper, and just a little olive oil and balsamic vinegar. This mix of grilled vegetables went into the fridge, where it sat waiting to become a fresh Mediterranean wrap.

Grill the peppers until they are completely charred, then put them into a bowl and cover with plastic wrap. Let them steam in the bowl for 15 minutes or so, and then take the plastic wrap off to let them cool. When the peppers are cool enough to handle, the skins should easily peel off. Then, cut out the seeds and core inside the pepper, and slice the peppers into bite sized pieces.

Grill each vegetable until it is done. The mushrooms are easy on skewers, or also great in a grill basket. The eggplant, mushrooms, and zucchini will cook at different rates, so take each vegetable off the heat when it is grilled to your taste.

Now, to assemble the wraps, start with a large tortilla. Mine were spinach flavor, and made specifically for wrapping. Smear on some hummus, and top with fresh spinach leaves. Pile on some grilled vegetables, then top with crumbled feta cheese and freshly ground pepper. Wrap like a burrito, cut into two halves, and enjoy!
I made a total of six wraps out of the following ingredients:
Wrap-size tortillas (pack of 6)
One tub of hummus
1 pack of organic baby spinach (some spinach was leftover)
2 red peppers
1 large eggplant
2 medium zucchini
1 package baby bella mushrooms
4 ounces Greek feta cheese

1 comment:

TKW said...

Never thought to skewer the mushrooms when I grill them? Genius!