Ingredients
Scale
- 2 Bell Peppers (various colors)
- 1 Large Red Onion
- 2 Zucchini
- 2 Yellow Squash
- 1 Medium-sized Eggplant
- 1 cup Asparagus Spears
- 1 cup Cherry or Grape Tomatoes
- 2 ears Corn on the Cob (shucked)
- 1/4 cup Olive Oil
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Soy Sauce (or Tamari for gluten-free)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (chopped)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- 8-10 Large Tortillas (whole wheat, spinach, or regular)
- 1 cup Hummus (or other spread)
- Optional Toppings (Feta, Olives, Herbs)
Instructions
- Preheat your grill to medium-high heat. Chop your selected veggies into even pieces for uniform cooking.
- In a large mixing bowl, combine chopped vegetables with olive oil, balsamic vinegar, garlic, herbs, and seasonings. Toss well and let marinate for about 10 minutes.
- Arrange the marinated veggies on the grill grates. Grill for 7-10 minutes, turning occasionally until tender with nice grill marks.
- Let the veggies cool slightly. Lay down your tortillas and spread the hummus generously. Pile on the grilled veggies, roll tightly, and secure with toothpicks or cut in half for serving.
Notes
Feel free to customize with seasonal vegetables or different spreads. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg