Grilled Vegetable Wrap (Ready-to-Print Version)

Bright tortillas packed with grilled veggies, fresh herbs, and creamy spread for a versatile, satisfying summer meal.

# What You’ll Need:

→ Grilled Vegetables

01 - 2 bell peppers, assorted colors, quartered or sliced into large strips
02 - 1 large red onion, sliced into thick wedges
03 - 2 zucchini, sliced lengthwise into planks 1/4 to 1/2 inch thick
04 - 2 yellow squash, sliced lengthwise into planks 1/4 to 1/2 inch thick
05 - 1 medium eggplant, cut into 1/2 inch rounds
06 - 1 cup asparagus spears, trimmed
07 - 1 cup cherry or grape tomatoes, whole
08 - 2 ears corn on the cob, shucked

→ Marinade

09 - 1/4 cup olive oil
10 - 3 tablespoons balsamic vinegar
11 - 2 tablespoons soy sauce or tamari
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh thyme, chopped
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon red pepper flakes, optional
16 - Kosher salt, to taste
17 - Freshly ground black pepper, to taste

→ Wraps and Serving

18 - 8 to 10 large flour tortillas, whole wheat or spinach optional
19 - 1 cup hummus or alternative savory spread such as pesto or tzatziki
20 - Crumbled feta cheese, optional, for topping
21 - Kalamata olives, halved, optional, for topping
22 - Fresh parsley or cilantro, chopped, optional, for topping
23 - Sprouts, optional, for topping
24 - Avocado slices, optional, for topping

# Step-by-Step Guide:

01 - Wash all vegetables thoroughly. Quarter or slice bell peppers, cut red onion into thick wedges, slice zucchini and yellow squash lengthwise, cut eggplant into rounds, trim asparagus, shuck corn, and leave cherry tomatoes whole.
02 - In a large bowl or resealable bag, whisk together olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, thyme, oregano, red pepper flakes (if using), salt, and black pepper.
03 - Combine cut vegetables except tomatoes and corn in marinade, tossing to coat evenly. Marinate for at least 30 minutes and up to 2 hours in the refrigerator. Marinate tomatoes and brush marinade over corn separately.
04 - Preheat grill to medium-high (375–450°F). Clean and oil grates to prevent sticking.
05 - Grill vegetables in batches, starting with bell peppers, onion, and eggplant for 5–7 minutes each side, until tender with grill marks. Grill zucchini and squash 3–5 minutes per side, asparagus 3–5 minutes turning occasionally, corn for 8–12 minutes turning frequently, cherry tomatoes for 2–3 minutes until blistered. Remove when tender-crisp and marked.
06 - Cool vegetables slightly, then chop larger pieces into bite-sized pieces. Cut kernels off corn. Leave asparagus and tomatoes whole or halve if preferred.
07 - Heat tortillas on the grill for several seconds per side, in a dry skillet, or microwave until warm and pliable.
08 - Spread a layer of hummus onto each tortilla. Arrange grilled vegetables evenly over the spread. If desired, top with feta, olives, herbs, sprouts, and avocado. Fold in sides and roll tightly to form wraps.
09 - Serve immediately while warm. For appetizers or snacks, cut wraps in halves or pinwheels as desired.

# Handy Tips:

01 - For best results, cut vegetables into uniform sizes for even grilling and avoid overcrowding the grill to achieve a proper char.
02 - Vegetables can be grilled ahead and stored refrigerated for up to 2 days. Reheat gently before assembling wraps.
03 - Ensure tortillas are warm before filling to prevent tearing and make assembly easier.
04 - For a vegan variation, use vegan tortillas and dairy-free hummus; omit feta and non-vegan toppings.

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