Tuesday, June 21, 2011

Grilled Vegetable Wrap

I mentioned yesterday that in addition to the Polenta Packets, we also grilled up a bunch of vegetables to eat this week.  Grilling vegetables is one of the easiest things you can do with a grill, and they are delicious.  I sliced up an eggplant, zucchini and yellow squash, and marinated them in Italian salad dressing.  You can marinate in anything you like, but I would say at least a little olive oil, vinegar, and salt and pepper.

I peeled strips into the skin of the eggplant and sliced into about 1/4-1/2 inch rounds.  The zucchini and yellow squash were a little small, so I sliced those lengthwise so they wouldn't fall into the coals.  A few of the zucchini threw themselves through the grate onto the coals anyway, but that was likely due to the tong technique of the griller.  The griller was not me.

Grill the vegetables over medium or high heat a few minutes each side, or until they have nice marks and have softened.  Return to the dish you used for marinating for storage.

When you are ready to eat, layer some of the vegetables and cheese of your choice in a wrap.  I used herb goat cheese, and it was great.  We grilled the wraps in the panini press, but you can eat it cold, too.  The possibilities are endless here, pretty much any vegetable you can think to throw on the grill would be great.

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