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Grilled Vegetarian WrapGrilled Vegatarian Wrap

Yield: 4 wrap sandwiches    
Portion Size: 1 wrap sandwich

1 each, large  - Eggplant    
2 each, medium  - Zucchini    
2 each, medium  - Yellow squash    
2 each, large  - Red bell pepper    
4 each  - Rosina stuffed peppers    
3 T  - Canola oil    
tt - Kosher salt    
tt  - Freshly ground black pepper    
1 jar  - Roasted red peppers, drained    
2 cloves  - Garlic, minced    
2 T  - Pine nuts, toasted    
½ cup  - Parmesan cheese, grated    
1/3 to ½ cup, plus more for brushing  - Extra virgin olive oil    
½ cup  - Mayonnaise    
4 each  - Whole grain tortillas    

Method of Preparation

  1. Prepare grill or grill pan over medium high heat.
  2. Slice eggplant, zucchini, and yellow squash lengthwise in ¼ slices.  Cut red bell pepper in quarters and remove all ribs and seeds.  Drizzle cut vegetables and stuffed peppers with canola oil and season with salt and pepper.
  3. Grill vegetables and stuffed peppers until softened and slightly charred.  Set aside to cool slightly.
  4. In the bowl of a food processor, roasted red peppers, 1 clove of minced garlic, toasted pine nuts, and parmesan cheese.  Process until finely chopped.  With motor running, stream in extra virgin olive oil until a thick pesto forms.  Season with salt and pepper and reserve.
  5. Mix remaining minced garlic clove with mayonnaise and reserve.
  6. Slice grilled vegetables into strips.
  7. Lay whole grain tortillas flat on work surface.  Spread each with 1 to 2 tablespoons of the garlic mayonnaise.  Arrange grilled vegetable strips along center of tortilla leaving a half inch border at each end and place a grilled stuffed pepper on top.  Drizzle with 1 to 2 tablespoons of roasted red pepper pesto.  Wrap like a burrito.
  8. Lightly brush each wrap with extra virgin olive oil and place in a Panini press, seam side down.  Press down top and lightly toast each sandwich.  
  9. Wrap in deli paper and slice in half to serve.