GRILLED VEGGIE TORTILLAS FOR TWO
Put your garden vegetables to good use in this delightful entree, which resembles a pizza. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Brush the zucchini, summer squash and red pepper with 1-1/2 teaspoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 400 calories, Fat 23g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 787mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
GRILLED VEGETABLE TORTILLAS
Make and share this Grilled Vegetable Tortillas recipe from Food.com.
Provided by pammyowl
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vegetables together,
- put 1/4 cup down the center of each tortilla, top with 1/4 cup of the cheese.
- Fold the tortilla into thirds.
- Heat the butter in a 10" skillet.
- Place the rolls into the pan, three at a time, and cook for 3 minutes, turn over, cook for another 3 minutes until golden brown.
- Enjoy with salsa, guacamole, sour cream, whatever floats your boat!
Nutrition Facts : Calories 223.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 30.2, Sodium 360.6, Carbohydrate 17.3, Fiber 1.4, Sugar 1.3, Protein 9.8
GRILLED VEGGIE TORTILLAS
Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this that's so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 390 calories, Fat 23g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 785mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
GRILLED VEGETABLE TOWERS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 8 vegetable towers
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Using a pastry brush, brush the bread on both sides with 1/3 cup oil. Using a 1 3/4-inch round cookie cutter, cut out 4 circles from each slice of bread. Grill the bread rounds until toasted, 1 to 2 minutes each side.
- Toss the eggplant rounds with the remaining 1 tablespoon oil and season with the salt. Grill until tender, about 3 minutes on each side.
- In a small bowl, mix together the goat cheese and lemon zest until smooth. Spread about 3/4 teaspoon of the mixture on 8 grilled bread rounds. Place an eggplant round on each and top with a sun-dried tomato. Repeat the layers and top with the remaining bread slices. Gently press the layers together. Secure with toothpicks and serve.
GRILLED VEGETABLE ENCHILADAS
Tired of heavy, cheesy enchiladas? Want to feel less guilty about eating really good Mexican food? Well ... these are not fat free but are vegetarian and VERY tasty. The grilling of the vegetables takes some time but they are well worth the effort!
Provided by TexasKK
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2" strips - pat dry and set aside. Use the same system in the oven - set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.
- To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.
- Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan - spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans - add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.
- Bake at 350 degrees until bubbly.
Nutrition Facts : Calories 496.8, Fat 17.3, SaturatedFat 5.3, Cholesterol 16.8, Sodium 557.6, Carbohydrate 75.3, Fiber 16.7, Sugar 11.4, Protein 17.8
GRILLED VEGETABLE TOSTADAS WITH TWO SALSAS
Categories Tomato Vegetable Vegetarian Eggplant Bell Pepper Zucchini Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 31
Steps:
- To make the tomatillo salsa:
- Heat oil in large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatillos; sauté 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.
- Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days.
- To make the tomato-chili salsa:
- Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds. Cut off stems and coarsely chop chilies.
- Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
- Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day.
- To make the tortillas:
- Line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side. Transfer tortilla to paper towels and drain. Repeat frying and draining with remaining tortillas.
- To make the grilled vegetables:
- Preheat oven to 350°F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl. Pour 1/4 cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat.
- Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side. Place on baking sheet with other vegetables.
- Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
- Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.
GRILLED-VEGETABLE TOSTADAS
Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside.
- Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.
Nutrition Facts : Calories 508 g, Fat 23 g, Fiber 9 g, Protein 19 g
GRILLED STEAK AND VEGETABLES WITH TORTILLAS
Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better. You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton. Expensive meat from real farms is a more extreme example of this less-is-better policy. Then cook the meat differently than you used to. Take this vague interpretation of fajitas, one that focuses on grilled vegetables and makes beef a supporting player. A pound or so of tender, fatty rib-eye or sirloin goes a long way with this recipe. And it makes a lovely impression if you present it whole before slicing or chopping. You can cook everything in a cast-iron skillet (you will most likely need more than one, or you will have to cook in batches) instead of on a grill.
Provided by Mark Bittman
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak. Get a towel or foil ready for wrapping the tortillas.
- Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper. (You will grill even the limes for squeezing on top of everything else.) Blot the steak dry with paper towels and set aside.
- On the hottest part of the grill, put the corn, avocado, radishes, mango and limes and char lightly, turning as necessary, for no more than 5 minutes. Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes. Transfer the vegetables to the platter as they finish cooking.
- Season the steak with salt and pepper. Score the outer fat, if necessary. If using charcoal, consolidate the coals so that the heat is high again. Put the steak on the hot grill; cook, leaving it alone until the bottom is nicely charred and the steak releases easily, 2 to 4 minutes. Turn and cook for another 3 minutes, more or less, for medium-rare.
- Remove steak from the grill and let it rest for at least 5 minutes. Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely. Prepare the vegetables for serving: Strip the corn kernels off the cob and scoop out and slice the avocado; the rest of the vegetables you can chop or slice however you like, keeping in mind that you'll be putting them in tortillas.
- Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter. Serve the steak and vegetables with the tortillas.
Nutrition Facts : @context http, Calories 996, UnsaturatedFat 35 grams, Carbohydrate 101 grams, Fat 53 grams, Fiber 18 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 2021 milligrams, Sugar 26 grams, TransFat 2 grams
More about "grilled vegetable tortillas recipes"
EASY GRILLED VEGGIES TORTILLA WRAPS - VIBRANT PLATE
From vibrantplate.com
4.4/5 (15)Estimated Reading Time 3 minsCuisine Mexican
- Wash and cut lettuce and cabbage into shreds. Use red cabbage for color contrast and nutrient diversity. Regular cabbage works as well.
- Wash zucchini and bell peppers. Cut zucchinis into round slices and peppers intro strips. Put in a bowl, sprinkle with olive oil and season with salt and pepper.
- In a pan, heat a bit of olive oil to medium, then add in the zucchini slices and grill on both sides for a couple of minutes, until softened. Do not crowd the zucchini slices, but make sure each slice fits in the pan. If your pan is not large enough, grill in a few batches.
GRILLED VEGETABLE TOSTADAS | CANADIAN LIVING
From canadianliving.com
QUESADILLA | EASY GRILLED VEGETABLE QUESADILLAS - SANGSKITCHEN
From sangskitchen.com
GRILLED VEGETABLE QUESADILLAS - JO COOKS
From jocooks.com
HOMEMADE GRILLED TORTILLAS RECIPE - LIFE:BEAUTIFUL MAGAZINE
From lifebeautifulmagazine.com
GRILLED VEGETABLE TOSTADAS RECIPE | LAND O’LAKES
From landolakes.com
GRILLED VEGETABLE NACHOS RECIPE
From simplyrecipes.com
RECIPE: GRILLED STEAK AND VEGGIES WRAPPED IN TORTILLAS FOR FAJITAS IS A ...
From bostonglobe.com
GUSTO TV - GRILLED VEGETABLE QUESADILLA
From gustotv.com
GRILLED VEGETABLE TORTILLAS RECIPE - WEBETUTORIAL
From webetutorial.com
GRILLED VEGETABLE QUESADILLA RECIPE | EATINGWELL
From eatingwell.com
GRILLED VEGETABLE QUESADILLAS RECIPE - SARGENTO® FOODS …
From sargento.com
BEST GRILLED VEGETABLE QUESADILLA RECIPES | FOOD NETWORK …
From foodnetwork.ca
10 BEST GRILLED VEGETABLES RECIPES | YUMMLY
From yummly.com
15 GRILLED VEGETABLE SALADS EVEN PICKY EATERS WILL LOVE
From allrecipes.com
WHOLESOME GOODNESS TORTILLA CHIPS, GRILLED VEGETABLE, 12-COUNT
GRILLED VEGETABLE TOSTADA RECIPE - OUR POTLUCK FAMILY
From ourpotluckfamily.com
GRILLED VEGETABLE TORTILLAS RECIPE | EAT SMARTER USA
From eatsmarter.com
GRILLED VEGETABLES WITH CHEESE TORTILLAS - EAT SMARTER USA
From eatsmarter.com
GRILLED VEGETABLE TOSTADAS - A FAMILY FEAST®
From afamilyfeast.com
GRILLED VEGETABLES WITH FETA
From avogel.ca
63 BEST GRILLED VEGETABLE RECIPES FOR BARBECUES AND ... - EPICURIOUS
From epicurious.com
GRILLED VEGETABLE TOSTADAS | GO VEGGIE®
From goveggiefoods.com
GRILLED FLOUR TORTILLAS (FROM SCRATCH!) - HEY GRILL, HEY
From heygrillhey.com
GRILLED VEGETABLE BURRITOS RECIPE | EATINGWELL
From eatingwell.com
GRILLED VEGETABLE QUESADILLAS - FONTAINE SANTé
From fontainesante.com
GRILLED VEGGIE TORTILLAS RECIPE
From crecipe.com
GRILLED VEGETABLE TACOS - SLENDER KITCHEN
From slenderkitchen.com
GRILLED VEGETABLE TOSTADAS - SLENDER KITCHEN
From slenderkitchen.com
GRILLED VEGETABLE TOSTADAS - FUUTII.COM
From fuutii.com
GRILLED VEGGIE ENCHILADAS - THE PIONEER WOMAN
From thepioneerwoman.com
GRILLED VEGETABLE QUESADILLAS - PARENTSCANADA
From parentscanada.com
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
GRILLED VEGETABLE QUESADILLAS - READY SET EAT
From readyseteat.com
GRILLED VEGETABLE AND FETA WRAPS | CANADIAN LIVING
From canadianliving.com
GRILLED VEGGIE TORTILLAS BEST RECIPES
From wiki-recipes.info
10 BEST VEGETARIAN TORTILLA WRAPS RECIPES - YUMMLY
From yummly.com
GRILLED VEGETABLE TOSTADAS WITH GUACAMOLE • LA TORTILLA FACTORY
From latortillafactory.com
GRILLED CHEESE TORTILLA - JAMIE GELLER
From jamiegeller.com
GRILLED VEGETABLE TOSTADAS RECIPE | PBS FOOD
From pbs.org
#weeknight #30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #lunch #mexican #easy #vegetarian #dietary #high-calcium #high-in-something #3-steps-or-less
You'll also love