Receta Middle Eastern Grilled Vegetable Wraps
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 4

Ingredientes

1 lrg eggplant - (abt 1 lb) cut crosswise into 3/8" slices Nonstick cooking spray as needed
3/4 lb large mushrooms
1 x red bell pepper seeded, cored, and quartered
1 x green bell pepper seeded, cored, and quartered
2 x green onions sliced
1/4 c. fresh lemon juice

1/8 tsp freshly-grnd black pepper
4 lrg fat-free flour tortillas - (10" dia)
4 ounce hummus (chickpea spread) (crumbled reduced-fat feta cheese may be substituted for hummus)
1/3 c. fresh cilantro - (lightly packed)
12 lrg fresh basil leaves
12 lrg fresh mint leaves

Prepare barbecue grill for direct cooking.
Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
Grill peppers, skin-side down, over warm coals till blackened. Place in paper bag; seal. Steam 5 min; remove skin.
Grill eggplant and mushrooms, covered, over medium coals about 2 min on each side or possibly till tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters.
Combine vegetables, onions, lemon juice and black pepper in medium bowl.
Grill tortillas on both sides about 1 minute or possibly till warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.
This recipe yields 4 servings.