Grilled Harvest Wraps
How many of you have overlooked some of the those summer zucchini (courgette) in your garden and now they could be used as floatation device?
Don't you worry I have a fabulous way to celebrate the end of harvest vegetables. The fruits of your labours should be enjoyed while they are at their peak.
Grilled harvest wraps are made with marinated grilled zucchini, eggplant, fresh tomatoes, balsamic onions topped with fresh buffalo mozzarella, fresh basil, marinated artichokes, rocket, hummus and red pepper pesto and wrapped in a garlic flat bread and then toasted lightly on the grill until the cheese melts.
There is something wonderful about biting into that crispy wrap and then tasting the freshness of the garden in each bite and then as you pull away the long string of delicious melted cheese is what really makes these sandwiches delightful.
I had a little gathering and laid out all of the ingredients in the kitchen and let everyone assemble their own wrap and then put them on the BBQ grill to toast. This is a very fun activity with only a little prep work and clean up is a snap. Each guests can make it just the way they like it with their choice of ingredients. The choice of ingredients is wide as your imagination and your garden or market potential.
Maybe, you would also like to add some grilled chicken or skirt steak to your choices for the meat eaters in the bunch. Maybe you would like to add some different assortment of cheeses like feta or grilled peppers or other veggies from your garden. I think you see where I am going with this, just add anything your little heart desires.
As you know, I am gluten-free girl so I swapped out gluten-free corn tortillas for the garlic flour tortillas. If your lactose intolerant, add hummus to your wrap to give it some extra protein instead of cheese.
My only suggestion is that you do not use really wet vegetables as they will make your sandwich soggy. If you want to use tomatoes, then use Roma sliced ultra thin or de-seed your juicy tomatoes before using.
My red pepper pesto is really delightful in this dish. http://bamskitchen.com/dietary-restrictions/glutenfree/caramelized-red-pepper-pesto-steak/. Please head on over to Sandra's site for two great hummus recipes. http://www.thefoodieaffair.com/2013/02/19/hummus-basic-and-spinach/
I served my wraps along side a refreshing watermelon, cucumber and mint salad. Another great side would be some sweet succulent sweet corn grilled on the BBQ with chilli lime butter.
Back about 2 years ago, please pardon my early sad photos, but the chili lime corn on the cob recipe is really delicious http://bamskitchen.com/sides/vegetables/juicy-teriyaki-burgers-and-buttery-chili-lime-corn-on-cob/
Let send off summer with a big bang with a delightful end of the harvest grilled veggie wrap party. However, don't delay as there is still time if you want to sell those oversized zucchini to the coast guards to use as lifesaving devices.
Grilled Harvest Wraps
August 26, 2013
Grilled harvest wraps are made with marinated grilled zucchini, eggplant, fresh tomatoes, balsamic onions topped with fresh buffalo mozzarella, fresh basil, marinated artichokes, rocket, hummus and red pepper pesto and wrapped in a garlic flat bread and then toasted lightly on the grill until the cheese melts.
- Cook: 1 hr
- Yields: 6 Adults or 1 Hungry Teenager
Ingredients
zucchini (courgette) - 1 sliced on an angle about 1/2 inch thick
eggplant - 1 sliced on an angle about 1/2 inch thick -I used an Asian eggplant
Tuscan seasoning - 1 teaspoon (dried basil, oregano, rosemary, dried garlic, dried red peppers)
fresh mozzarella cheese - 1 large round cut into thin slices (also try feta, gouda, swiss, etc)
basil - 1 large bunch fresh leaves ( washed and removed from stem)
pickled balsamic onions - 4 ounces- cut in half or quarters (http://www.bbcgoodfood.com/recipes/7723/balsamic-pickled-shallots)
artichokes - 8 ounces marinated in olive oil and herbs
tomatoes - 2 roma tomatoes cut ultra thin
red pepper and caramelized onion pesto - 8 ounces (1 cup) http://bamskitchen.com/dietary-restrictions/glutenfree/caramelized-red-pepper-pesto-steak/
hummus - 8 ounces (1 cup) http://www.thefoodieaffair.com/2013/02/19/hummus-basic-and-spinach/
flour tortilla - 1 package (I used garlic flat breads)
Directions
1Place your sliced zucchini and eggplant slices in a plastic baggie with olive oil, Tuscan seasoning and salt and pepper to taste. Seal and shake to distribute marinade to all the vegetables. (If you want to add other veggies on the grill such as onions, bell peppers, etc, add them to the marinade.) Preheat your grill.
2Gather and prepare all your supplies and place them in little bowls or dishes for the party so that your guests can make their own wrap sandwiches. Set out slices of fresh mozzarella cheese, fresh basil leaves, pickled balsamic onions (store bought or home made http://www.bbcgoodfood.com/recipes/7723/balsamic-pickled-shallots), marinated artichokes quartered, large handful of fresh rocket, ultra thin slices of roma tomatoes, red pepper and caramelised onion pesto, hummus and tortillas or flat breads of choice, beaten egg and olive oil for brushing the wrap before grilling. (These are just suggestions so add anything your little heart desires)
3Grill your marinated zucchini, eggplant and other vegetables until fork tender and have nice grill marks. Set you grilled vegetables out with your other topping for your grilled harvest wraps.
4Assemble your wraps. Microwave, for 15 seconds, your flour or corn tortilla or flat bread so that it is warm and easier to fold. Set your wrap on plate or a clean counter and add your hummus, red pepper caramelised onion pesto, toasted vegetables, cheese, artichokes, pickled balsamic onions, fresh herbs, rocket and really anything your little heart desires. However, just be careful that you do not make it too full as then it becomes difficult to wrap up. Brush the outer ring around the tortilla with egg wash to help seal the edges. Fold up your wrap like a burrito. Start at one end and fold up end over fillings. Fold in the sides to the centre and then roll all the way up. You may need to add more egg wash at the end just to help the ends seal. Brush your wrap on all sides with a little olive oil.
5Grill the wrap for about 2 minutes on each side just until the cheese melts and you have nice grill marks on both sides.
6Enjoy while warm-hot off the grill.
