A number of years ago, I had a fantastic goat cheese and roasted vegetable wrap at Big Tree Lodge in Yosemite National Park. It was the best meal of my trip, so I knew I had to recreate it. You can use different types of goat cheese to mix it up. —Debra Keil, Owasso, Oklahoma
Grilled Vegetable and Goat Cheese Wraps
Grilled Vegetable and Goat Cheese Wraps
Prep Time
25 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 small zucchini, sliced diagonally
- 1 Japanese eggplant, sliced diagonally
- 1 large sweet red pepper, sliced
- 2 slices red onion
- 2 tablespoons olive oil, divided
- 1/2 teaspoon each salt and pepper
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 4 ounces fresh goat cheese
- 4 wraps or flatbreads
- 4 cups fresh spinach
Directions
- Place zucchini, eggplant, red pepper and onion in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.
- In a large bowl, combine remaining 1 tablespoon oil, red wine vinegar, oregano, basil and thyme. Add cooked vegetables; toss to coat.
- Spread each wrap with 1 ounce goat cheese. Divide vegetable mixture over cheese (drain excess liquid). Top with spinach; roll up tightly and serve.
Nutrition Facts
1 wrap: 632 calories, 28g fat (7g saturated fat), 38mg cholesterol, 1552mg sodium, 92g carbohydrate (16g sugars, 22g fiber), 19g protein.
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