Saturday, May 8, 2010

Grilled Vegetable Wraps

1 medium-size red onion, cut into ¼-inch-thick slices
1 large red bell pepper, halved and seeded
1 large Portobello mushroom, stem removed
1 medium-size zucchini, cut into diagonal ¼-inch-thick slices
1 medium-eggplant, sliced (optional)
2 T olive oil
Salt and pepper
2 large flour tortillas
2 T vegenaise (I add a little fajita mix to this. See recipe below.)

1. Preheat the grill or broiler. Brush the onion, pepper, mushroom, and zucchini with the olive oil and season with salt and pepper to taste. Grill the vegetables until tender on the inside and slightly charred on the outside, turning once. Cut the grilled vegetables into ½-inch-wide strips.
2. Place the tortillas on a flat surface. Spread a thin layer of vegenaise over the surface and place the vegetable strips along the lower third of each tortilla. Beginning at the end with the filling, roll up into a cylinder. Cut each sandwich in half and serve seam side down.

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