Grilled Veggie Wrappers

Grilled Veggie Wrappers

One of my all-time favorites for Spring, Summer, and honestly, all year round are grilled vegetable wraps.

Content below was originally published at Naturopath.ca …

My Grilled Veggie Wrappers are a great Spring or Summer appetizer for a vegetarian meal. If you stuff them enough, they can be a meal in themselves.

In fact, grilled vegetables are my favorite food all year long. Who says you have to grill only in warm weather? One
handy tool is a grill pan. I found a heavy grill pan on which I grill almost anything, all year long. With my grill pan, I can make it feel like Summer on the darkest day 🙂

For my Grilled Veggie Wrappers, I grilled veggies and made fresh garlic or pesto orzo, then added cheese to make the veggies stick. You can use any variation you like. The point is to eat fresh and make the finished dish look good.

A general tip: the more variety of natural food colors you can eat, the better variety of nutrients you will get. Instead of reaching only for green peppers, get one each in green, yellow, orange, red, and even
purple if you can.

I used:
1 thinly sliced red bell pepper
1 thinly sliced yellow bell pepper
1 thinly sliced zucchini
1/2 thinly sliced onion
1/2 cup cooked pesto orzo — a tiny, rice-like pasta
handful of shredded pepper jack cheese, or any vegan cheese of your choice
small tortillas, whatever type you like
2 tablespoons olive oil
salt & pepper to taste
pinch of dried oregano
pinch of dried basil

My method:
1. Heat your grill pan on medium to high.
2. Toss the chopped vegetables in a large bowl with oil, salt, pepper, and herbs.
3. As soon as your stove-top grill is hot enough, throw all the veggies on it. Make sure they don’t over lap, so they all grill nicely.
4. Let them grill for about 2-3 minutes on each side, then flip them around and give them another 2 minutes or so. Watch out for burning; how much time they need will depend on the pan you are using.
5. Once the vegetables are done, set them aside.
6. Toss the cooked orzo in pesto, or sauté it in garlic and herbs if you prefer. Here is my pesto recipe, which can be made with basil or baby spinach.
7. Heat the tortillas on both sides for one minute, then set them aside.
8. Oil both sides of each tortilla.  Spoon orzo into the middle of each. Position the vegetables on the sides of each tortilla, and put some cheese along the center line.  Fold each tortilla in thirds.  The cheese will melt and hold it all together nicely, with some vegetables showing like you see in the photos.
9. Place each tortilla back on the grill — the oil will brown them nicely.  Grill each for about two minutes on each side, just until you have nice grill marks.