Grilled Vegetable Wrap
2 medium zucchini
2 medium summer squash
1 medium eggplant
1 large red onion, peeled
1 large sweet red peppers or 1-cup canned roasted peppers, drained , rinsed and patted dry
1 tablespoon finely chopped garlic
1/2 teaspoon chopped fresh thyme or small pinch of dried thyme
6 leaves romaine or green leaf lettuce or 3 cups chopped romaine
1 tablespoon finely chopped sundried tomatoes
1/2 cup mayonnaise
1/2 teaspoon balsamic vinegar
1/2 cup olive oil
Salt & Pepper, to taste
6 12-inch flour tortillas
1. Prepare vegetables for grilling: Lay zucchini, summer squash and eggplant horizontally on cutting board. Trim away the stem end and discard. Cut horizontal slices about 1/4-inch thick. Cut onion into 1/4-inch slices.
2. Roasting sweet pepper: Preheat broiler on high. Place pepper on cookie sheet or shallow pan. Place under broiler. When one side is charred and blistered, turn. Re-position as needed to char and blister pepper all over. Immediately transfer pepper to brown paper bag and fold to seal or bowl a bowl covered tightly with plastic wrap. You want to steam the hot pepper to make it easier to peel. Once pepper is cool, run under cold water, rubbing away the peel. Split pepper and remove stem and interior seeds and membrane. Dry pepper between paper towels. Cut into long, thin strips.
3. Make the marinade for vegetable grilling, combine garlic, thyme and olive oil. Mix well.
4. Grill vegetables: Preheat outdoor grill to medium high or grill pan on stove to high. With a brush or your fingers, lightly coat vegetables with marinade. Place vegetables on grill in single layer. When one side is nicely marked and vegetables have begun to soften, turn and repeat on other side. Remove from grill and set aside to cool. Repeat until all vegetables are grilled. Note: The onion will likely fall apart from neat slices to circles. Take care on open grill so that onions do not fall through grates. This is not a worry on a grill pan.
5. To make sundried tomato mayonnaise, combine in small bowl mayonnaise, sundried tomatoes and balsamic vinegar and mix well.
6. Assemble wrap: Lay out each flour tortilla on a flat surface. Place 1 tablespoon sundried tomato mayonnaise in the center of each wrap and spread leaving a 2-inch border all around. While maintaining the 2-inch border, place lettuce leaf or chopped lettuce. Next, lay grilled vegetables across wraps horizontally: 2 strips zucchini, 2 strips summer squash, 1 strip eggplant. Divide grilled onion in six portions and spread some on each wrap. Top with 1/4-cup roasted peppers. Lightly salt and pepper.
To fold wrap: fold up lower portion of wrap toward center. Fold each side toward the middle. Roll the wrap toward the top, using your hands to make a compact wrap. When you are done folding, the fold should be at the bottom of wrap so weight of wrap holds wrap together. Use a chef’s knife to cut wrap in half on a bias so you have an angle to your cut rather than straight across.
