Grilled Vegetable Wraps

1 red bell pepper, halved, seeded, and deveined
1 green bell pepper, halved, seeded, and deveined
1 medium eggplant, sliced into
1/4 inch slices
1 red onion, sliced
1 zucchini cut into lengthwise slices
4 mushrooms, wiped clean
1/4 cup olive oil
3 tablespoons balsamic vinegar
sea salt and fresh ground pepper
dijon mustard
4 flour tortillas of any flavor or lavosh

Heat a grill or broiler to high heat. Grill each of the vegetables until crisp tender. Turning frequently so that they don't burn. Slice the bell peppers and mushrooms into thin slices.

Spread a thin layer of mustard on each piece of bread. Lay the sliced vegetables on top of one another on each piece of bread. On two opposite sides fold the bread over 1/2 of an inch. Then roll up one of the unfolded sides tightly to the end. Cut on the bias and serve.

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