This Grilled Vegetable Wrap is a vibrant and satisfying dish that celebrates the flavors of summer. Featuring a medley of seasonal vegetables grilled to perfection and wrapped in a soft tortilla with a creamy spread, it's a delightful meal that's both nutritious and delicious. Whether you're enjoying it for lunch, dinner, or as a snack, this wrap is sure to please your palate.

Full Recipe:

Ingredients

For the Grilled Vegetables:

• 2 bell peppers (various colors), sliced

• 1 large red onion, sliced

• 2 zucchini, sliced

• 2 yellow squash, sliced

• 1 medium eggplant, sliced

• 1 cup asparagus spears, trimmed

• 1 cup cherry or grape tomatoes

• 2 ears of corn on the cob, shucked

For the Marinade:

• 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

For the Wraps:

• 8–10 large tortillas (whole wheat, spinach, or regular)

• 1 cup hummus (or other spread, such as pesto or tzatziki)

• Optional toppings: crumbled feta cheese, Kalamata olives, fresh parsley or cilantro

Directions

1. Prepare the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, chopped thyme, dried oregano, red pepper flakes (if using), salt, and black pepper.

2. Marinate the Vegetables: Place the sliced bell peppers, red onion, zucchini, yellow squash, eggplant, asparagus spears, cherry tomatoes, and corn kernels in a large resealable plastic bag or shallow dish. Pour the marinade over the vegetables, seal the bag or cover the dish, and refrigerate for at least 30 minutes to allow the flavors to meld.

3. Grill the Vegetables: Preheat your grill to medium-high heat. Remove the vegetables from the marinade and thread them onto skewers or place them directly on the grill. Grill the vegetables, turning occasionally, until they are tender and have nice grill marks, about 10–15 minutes. Remove from the grill and set aside.

4. Assemble the Wraps: Warm the tortillas on the grill for about 1 minute per side until they are pliable. Spread a generous amount of hummus (or your chosen spread) down the center of each tortilla. Layer the grilled vegetables on top of the spread. If desired, sprinkle with crumbled feta cheese, Kalamata olives, and fresh herbs.

5. Wrap and Serve: Fold in the sides of the tortilla and roll it up tightly to enclose the filling. Slice the wrap in half and serve immediately.

Nutritional Information (per serving)

• Calories: Approximately 300 kcal

• Protein: 8–10 g

• Fat: 15–18 g

• Carbohydrates: 35–40 g

• Fiber: 6–8 g

• Sugar: 6–8 g

• Sodium: 400–500 mg

• Cholesterol: 0 mg (if vegan spread is used)