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 VEGGIE TORTILLA WRAPS
You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once. , In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender. , Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.
Nutrition Facts : Calories 361 calories, Fat 23g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 382mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
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 VEGGIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 burritos
Number Of Ingredients 20
Steps:
- Prepare a grill for medium heat.
- Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
- Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
- To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
- 2012 Ree Drummond, All Rights Reserved
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 FAJITAS
Brilliant and healthy recipe! We love it - found it online. I dont put in as much chilli as they specify - I only used 1 teaspoon - but I am not a chilli fan.
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the Italian dressing, chili powder and 2 tablespoons of the cilantro.
- Brush all sides of the pepper, onion, zucchini and tomato with the Italian dressing.
- Grill the vegetables over medium coals, turning once until softened, about 7 minutes for the bell pepper and onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
- Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes.
- Remove vegetables from grill and place on a cutting board. Cut the peppers, squash and tomato into chunks, and separate the onion into rings.
- To serve, spread the tortillas with the guacamole, top with the vegetables, sprinkle with the cheese, roll up and dollop with the yogurt.
Nutrition Facts : Calories 623.5, Fat 27.9, SaturatedFat 10, Cholesterol 30.7, Sodium 1414.9, Carbohydrate 74.7, Fiber 6.3, Sugar 10.2, Protein 20.1
GRILLED VEGETABLE ROLL-UPS
Make and share this Grilled Vegetable Roll-Ups recipe from Food.com.
Provided by dianegrapegrower
Categories Vegetable
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- After grilling (or broiling) vegetables, let cool enough to handle.
- Chop into 1/4" pieces and combine in a bowl with all remaining ingredients, except tortillas.
- Divide between tortillas, spreading filling to within 1/2" of edge.
- Roll up pinwheel style.
- Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
- Remove plastic wrap and slice in 1" slices and serve. (do not serve ragged looking slices).
Nutrition Facts : Calories 22, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 3.9, Fiber 1.4, Sugar 1.8, Protein 0.8
GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS
Got this recipe from the vegan chef. It is wonderful...even your non veg guests and family will love it.
Provided by TishT
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
- Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
- Set the vegetables aside and allow them to marinate for 15 minutes.
- Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
- Transfer the grilled vegetables to a cutting board and cut them into strips.
- The tortillas can be warmed on the grill, if desired.
- Transfer the vegetables to a platter for service.
- Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
- *Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.
Nutrition Facts : Calories 351.6, Fat 15.2, SaturatedFat 2.6, Sodium 520, Carbohydrate 46.9, Fiber 6.3, Sugar 11.6, Protein 8.4
GRILLED AVOCADO AND VEGGIE TACOS
Season fresh veggies with a squeeze of lime and flavorful spices. Then cook them over a fired-up grill to make this delicious, meatless meal-in-one.
Provided by Target Test Kitchen
Categories Trusted Brands: Recipes and Tips Target Test Kitchen
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
- Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
- Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
- TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 38.2 g, Cholesterol 17.3 mg, Fat 21.1 g, Fiber 9.5 g, Protein 9.6 g, SaturatedFat 5.6 g, Sodium 371.7 mg, Sugar 5.4 g
GRILLED VEGGIE WRAPS
I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.
Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
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