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Grilled Veggie Wraps
The first spring vegetables are so beautiful. Keeping along the lines of
Montignac method, this is a fairly healthy dinner for a warm day -
although if you serve it with my
chimichurri sauce, it will warm you up on
a cold day too! Make the chimichurri early in the day so the flavors can blend well.
For 2-3 people:
4 fresh spring onions
2 small yellow summer squash
1 red bell pepper
4 medium roma tomatoes
Olive Oil
Kosher salt & black pepper
Chimichurri sauce
Whole wheat wraps of your choice
- Prepare your grill to medium high heat
- Carefully scrape the roots from the onions, keeping them intact -
split lengthwise keeping greens attached
- Cut squash into halves lengthwise
- Cut pepper in half and remove seeds and stems
- Leave tomatoes whole
- Place all on a foil lined baking sheet and drizzle with oil
- Rub oil on all sides and add salt & pepper
- When coals are ashed over, scoop most to one side and a few to the
other side of the grill
- Place onions, uncut side down and grill until lightly charred - turn
and grill other side until lightly charred - move to cooler side of grill
- Over hot side of grill, add peppers skin side down and squash cut side
down - when squash has developed grill marks, turn and cook on reverse
with grill covered (just a few minutes)
- When pepper skins have charred, turn and cook on cut side with grill
covered
- As squash and peppers become tender, move over to the cool side of
grill
- Add the tomatoes last and allow to blacken slightly on each side, but
try not to let them split - don't overcook, they should remain fairly firm
- When cooked, remove to a tray - cut peppers and squash into strips -
cut tomatoes lengthwise into quarters - cut onions with green parts into bite sized pieces
- Warm wraps - add a variety of the veggies and top with a couple of
spoons of chimichuri
sauce
Questions about this recipe?
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= 30 minutes or less