Grilled Vegetable Wrap Food

GRILLED VEGGIE WRAPS

Grilled Veggie Wraps image

I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons olive oil
1-1/2 teaspoons molasses
3/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch slices
4 ounces whole fresh mushrooms, cut into 1/2-inch pieces
4 ounces fresh sugar snap peas
1/2 cup crumbled feta cheese
3 tablespoons reduced-fat cream cheese
2 tablespoons grated Parmesan cheese
1 tablespoon reduced-fat mayonnaise
4 flour tortillas (8 inches)
4 romaine leaves

Steps:

In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

HEALTHY BBQ GRILLED VEGETABLE WRAP

Healthy BBQ Grilled Vegetable Wrap image

This plant-based Grilled Vegetable Wrap is healthy, and most importantly, so easy to pull together for yourself or your family.

Provided by Maria Koutsogiannis

Categories Budget friendly Burgers & Wraps Main Dishes Sandwiches

Time 55m

Number Of Ingredients 30

Ingredients

1 Tbsp. olive oil
1/2 cup white sweet onion (finely chopped)
4 cloves garlic (pressed)
1 can (398mL black beans, washed and strained)
2 tbsp. tomato paste
1 tbsp. dijon mustard
1 tbsp. maple syrup or honey
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp red chili flakes
season to taste
1/4 cup vegetable stock
3 Silver Hills Sprouted Tortillas
handful fresh cilantro
1/2 cup vegan cheese (shredded)
1/4 cup vegan sour cream
1/4 cup tomato salsa
1 cup spinach
6-8 thin asparagus spears (trimmed)
1 small sweet white onion (sliced)
1 small red bell pepper (sliced)
1 small eggplant (sliced (1/2 inch cuts)))
1 cup mushroom of choice (halved)
1 zucchini (sliced (1/2 inch cuts))
3 large garlic cloves (crushed or finely minced)
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. maple syrup or honey
1 tsp sea salt
1/2 tsp fresh cracked pepper

Steps:

First, prepare the beans.

ROASTED (OR GRILLED) VEGETABLE WRAPS

Roasted (Or Grilled) Vegetable Wraps image

The base of this roll-up is a garlicky spinach spread. A perfect condiment for roasted or grilled vegetables. Use your favorite combination of vegetables.

Provided by KelBel

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 eggplant, peeled cubed
1 zucchini, cubed
1 yellow squash, cubed
8 ounces mushrooms, quartered
1 red onion, sliced
1 red bell pepper, cut into strips
3 garlic cloves, sliced
1/2 cup olive oil
salt and pepper
4 cups raw spinach
3 garlic cloves
1/3 cup low-fat mayonnaise
1 tablespoon vegetable oil
3 tablespoons parmesan cheese
salt and pepper
6 burrito-size low-fat flour tortillas

Steps:

Preheat oven to 450°F.
In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
Roast for 35-40 minutes, or until tender.
Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!

Nutrition Facts : Calories 250.2, Fat 21.6, SaturatedFat 3.3, Cholesterol 2.2, Sodium 65.1, Carbohydrate 12.3, Fiber 4.9, Sugar 5.9, Protein 4.8

HUMMUS AND GRILLED VEGETABLE WRAP

Hummus and Grilled Vegetable Wrap image

Provided by Ellie Krieger

Categories main-dish

Time 23m

Yield 4 servings, serving size - 1 wrap

Number Of Ingredients 11

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Steps:

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

HUMMUS AND GRILLED VEGGIE WRAP

Hummus and Grilled Veggie Wrap image

Make and share this Hummus and Grilled Veggie Wrap recipe from Food.com.

Provided by chefiecamacho

Categories Lunch/Snacks

Time 23m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
1 pinch fresh ground black pepper
1 cup hummus (store bought)
4 pieces wraps (about 9 inches in diameter)
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion (thinly sliced)
1/4 cup fresh mint leaves

Steps:

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

MEDITERRANEAN GRILLED VEGGIE WRAPS

Mediterranean Grilled Veggie Wraps image

Provided by Catherine McCord

Categories Sandwich Mushroom Low Fat Vegetarian Kid-Friendly Quick & Easy Yogurt Lunch Feta Bell Pepper Healthy Tortillas Weelicious Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 small red onion, sliced into rings
2 red bell peppers, halved and seeds removed
2 portobello mushrooms, stems removed
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
1 teaspoon kosher salt
4 whole wheat tortilla wraps
1/4 cup crumbled feta cheese
1/4 cup fat free greek yogurt

Steps:

1. Preheat the grill on high heat.
2. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
3. Place all the veggies on the grill and cook for 3-5 minutes on each side, until the veggies are soft.
4. Remove from the grill and allow to cool slightly.
5. Thinly slice the mushrooms and bell peppers. Separate the onions into thin rings.
6. In a small bowl mix together the yogurt and 1 teaspoon balsamic vinegar.
7. Spread 1 tablespoon of the yogurt sauce onto wrap and divide the veggies evenly between the tortilla wraps, top with the feta cheese and roll up like a burrito.

BEST GRILLED VEGETABLE SANDWICH

Best Grilled Vegetable Sandwich image

A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.

Provided by Suzy729

Categories Main Dish Recipes Sandwich Recipes

Time 3h20m

Yield 2

Number Of Ingredients 10

Ingredients

½ zucchini, cut crosswise into 1/2-inch slices
½ small eggplant, cut crosswise into 1/2-inch slices
1 red bell pepper, quartered
½ teaspoon salt
1 ½ teaspoons olive oil
ground black pepper to taste
1 small whole-grain baguette, cut into two halves and split lengthwise
¼ cup basil pesto
4 ounces fresh baby mozzarella, sliced
2 plum tomatoes, sliced

Steps:

Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g

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