Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Grilled Garden Vegetable Wrap
Ingredients
Serves 4
- 4 burrito-sized flour tortillas
- 4oz 1/3 less fat Garden Vegetable cream cheese, softened to room temperature
- 1 small eggplant, cut into 1/2″ slices
- 1 yellow squash, cut into 1/2″ strips on the diagonal
- 2 ears sweet corn
- olive oil
- grill seasoning
- 2 Roma tomatoes, thinly sliced
- 1 small cucumber, thinly sliced
Directions
- Place eggplant slices on a cooling rack, then generously salt both sides and let sit for 10 minutes. Blot away salt and moisture that rises to the top of the slices with a paper towel. Brush eggplant and zucchini slices with olive oil, then season both sides with grill seasoning.
- Preheat grill to high. Grill seasoned eggplant and zucchini slices for 2-3 minutes a side, or until just barely tender. Add corn to the grill and cook for 5-6 minutes, rotating every couple of minutes to char evenly on all sides. Remove vegetables to a platter to cool slightly, then cut the eggplant slices in half, and cut the kernels off the corn cobs.
- Spread 2 Tablespoons cream cheese on each flour tortilla. Layer on grilled eggplant, zucchini, and corn, then cucumber and tomato slices. Wrap sides up and overlap at the top, securing with a toothpick.
Notes:
- I used the salt method on the eggplant the first time I made this and felt it was a little too salty for me. The second time around I skipped this step and did not think that they were too soggy.
- I used the McCormick grill seasoning but any variety will work.
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