Grilled Vegetable Wrap Delight

Nothing says summer like a smoky grilled vegetable wrap bursting with color and flavor This recipe celebrates seasonal produce transforming humble vegetables into a juicy hand held meal that is as good for casual weeknight dinners as it is for backyard gatherings Even the so called veggie skeptics end up reaching for seconds in my house We have experimented with countless combinations over the years but the real magic happens when you use whatever is freshest I love how this dish brings everyone outside to cook together with everyone picking their favorite toppings and flavor twists

I started making these wraps to keep our summer dinners simple but festive and now they are the only dinner my family agrees on every time we fire up the grill

Ingredients

• Bell peppers of any color: look for firm heavy peppers for sweetness
• Red onion: gives a tangy punch and grill caramelizes its flavor choose ones without soft spots
• Zucchini and yellow squash: create a tender grilled base select small to medium squash with glossy skins
• Eggplant: adds heartiness and captures marinade flavors best with shiny skin and feels heavy for its size
• Asparagus: gives a fresh snap and grassy note pick spears with tight tips and no drying ends
• Cherry or grape tomatoes: provide juicy sweetness small varieties keep shape on the grill
• Fresh corn kernels: bring crunch and a bit of char more flavor if using sweet summer corn
• Olive oil: coats veggies for grill marks extra virgin gives the best flavor
• Balsamic vinegar: gives a tangy lift aged balsamic is ideal for some sweetness
• Soy sauce or tamari: makes everything savory and brings out the vegetables umami
• Garlic: minced for punchy aroma use just peeled or microplaned for most flavor
• Fresh thyme: adds an earthiness use plump fragrant sprigs for best oil
• Dried oregano: gives a warm herb flavor best from a recently opened jar
• Red pepper flakes: offer gentle heat if you want some spice use vibrant flakes
• Salt and black pepper: season everything use kosher salt and freshly cracked black pepper for depth
• Large tortillas for wrapping: pick soft ones that bend easily fresh or from the bakery
• Hummus or another creamy spread: holds wrap together and keeps veggies juicy
• Toppings such as feta cheese olives herbs avocado or sprouts: to add texture and taste

Instructions

Prepare the Vegetables:

Wash and dry all vegetables Thoroughly wash each vegetable to remove any dirt Drain well and set out on a clean towel Slice bell peppers into quarters and remove seeds Slice red onion into thick rings Cut zucchini and yellow squash into planks about one quarter to one half inch thick Slice a medium eggplant into rounds about one half inch thick and if desired salt the slices and set aside for thirty minutes to remove bitterness then pat them dry Snap woody ends from asparagus and leave spears whole Shuck ears of corn and cut into smaller pieces if needed Cherry tomatoes can be left whole for grilling

Make the Marinade:

Whisk together the olive oil balsamic vinegar soy sauce or tamari minced garlic fresh thyme dried oregano and a sprinkle of red pepper flakes in a large bowl Add a hearty pinch of salt and black pepper Taste for seasoning before adding vegetables so the marinade is bold and flavorful

Marinate the Vegetables:

Place all prepared vegetables except cherry tomatoes and corn into the marinade bowl Toss with clean hands to coat thoroughly For corn and tomatoes brush with marinade separately so their delicate skins do not split on sitting Let all vegetables marinate at least thirty minutes in the refrigerator up to two hours for deeper flavor

Preheat the Grill:

Set your grill to medium high heat around three seventy five to four fifty degrees Fahrenheit Let it heat for ten to fifteen minutes then use tongs and a folded paper towel dipped in a little oil to grease the grates

Grill the Vegetables:

Organize vegetables by thickness and grill in shifts Start with denser vegetables like eggplant peppers and onion Lay slices directly across the hottest part of the grill Cook five to seven minutes per side until nice grill marks appear and vegetables are tender but still firm Grill zucchini squash and asparagus three to five minutes per side Turn corn several times over eight to twelve minutes until golden and blistered Grill cherry tomatoes last using a grill basket or skewer for two to four minutes until skins split and they look softened

Chop the Grilled Vegetables:

Transfer grilled vegetables to a large tray and let them rest a few minutes so they do not steam dry Chop into bite size pieces and carefully slice corn off the cob Keep asparagus and tomatoes whole or slice if preferred Mix all vegetables together in a bowl for even distribution

Warm the Tortillas:

Warm tortillas by placing them directly on the grill for ten to fifteen seconds per side or heat in a dry skillet Stack them under a clean towel to keep them soft and steamy

Assemble the Wraps:

Spread a generous layer of hummus or your chosen sauce onto each warm tortilla Add a hearty scoop of mixed grilled vegetables Top with your favorite extras like feta olives fresh herbs or avocado Fold sides in first then roll up from the bottom and tuck tightly Cut wraps in half if desired and eat right away for best texture

Eggplant is always my MVP in these wraps When grilled it turns creamy and rich soaking up every bit of marinade flavor One summer we made these wraps for a family reunion and everyone tried picking their favorite veggie combo We still laugh about the all corn no squash wrap attempt

Storage Tips

Once assembled wraps can be stored wrapped tightly in parchment then foil in the fridge for up to twenty four hours For best texture keep vegetables and tortillas separate until just before eating Leftover grilled veggies are delicious tossed into salads pasta or omelets Store in an airtight container in the fridge for two to three days

Ingredient Substitutions

Use whatever vegetables are freshest Swap out eggplant for mushrooms or add sliced carrots or broccoli For low carb wraps use sturdy lettuce leaves or collard greens Instead of hummus try whipped goat cheese vegan tzatziki or a spoon of baba ghanoush Gluten free tortillas work well just warm them gently so they do not crack

Serving Suggestions

Wraps make a filling lunch or light supper Serve with a crisp cucumber salad or a side of fresh fruit For a party a wrap bar with bowls of toppings lets everyone create their own For extra protein add grilled chicken tofu or beans right into the wrap

Cultural and Seasonal Context

Grilled vegetable wraps are a modern classic in American summer cooking inspired by Mediterranean flavors The technique of grilling vegetables is centuries old and adapting it to wraps lets you use up farmers market hauls and tailor lunch to your taste In spring swap some ingredients like using baby carrots or snap peas In autumn try using sweet potatoes or roasted winter squash

Seasonal Adaptations

Choose vegetables at their peak for flavor and color In spring add radishes arugula or early asparagus In fall fold in roasted pumpkin or beet strips Carefully preheat the grill to avoid sticking Undercook veggies a little if making wraps ahead Brushing extra marinade on warm veggies just before assembling boosts flavor

Success Stories

These wraps helped my kids try new vegetables one bite at a time After a cookout my niece asked for the recipe for her college apartment With leftovers I once packed lunch for a weekend hike and they held up beautifully in a cooler

Freezer Meal Conversion

Grill and chop all vegetables then cool completely Place in freezer safe bags and freeze flat for up to three months Thaw in the fridge overnight and reheat in a skillet before assembling wraps Freeze tortillas separately Wrapped veggies make a great last minute dinner or lunch

With the right veggies and a bold marinade grilled wraps are always a hit Enjoy making these for your next gathering or as a flavor packed lunch

Your Recipe Questions Answered

→ Can I use frozen vegetables for these wraps?

Fresh vegetables are best suited for grilling, as they maintain texture and flavor. Thawed, well-dried frozen vegetables can be used if needed, but may be softer once grilled.

→ How can I make the wrap fully vegan?

Choose vegan tortillas and spreads such as hummus or baba ghanoush, and use plant-based toppings like avocado or vegan cheese.

→ Can I prep the grilled vegetables ahead of time?

Yes, grill vegetables in advance and refrigerate. Warm gently before assembling for best texture and flavor.

→ What are some alternatives to tortillas?

Lettuce leaves, collard greens, nori sheets, or gluten-free tortillas make great substitutes for added variety or dietary needs.

→ How do I prevent the wrap from turning soggy?

Cool grilled vegetables slightly before wrapping and use spreads like hummus as a moisture barrier. Assemble wraps just before eating.