Food recipes
Grilled Vegetable Wraps with Roasted Garlic Bean Spread
Grilled Vegetable Wraps with Roasted Garlic Bean Spread
Ingredients:
Bean Spread:
1 garlic bulb
Olive oil
Navy beans
Thyme
Lemon peel
Lemon juice
Salt
Vegetables and Wraps:
1 zucchini or yellow summer squash, cut lengthwise into ¼" slices
1 eggplant, cut lengthwise into ¼" slices
1 large red bell pepper, quartered
1 small red onion, cut into ¼" rounds
1 tablespoon extra-virgin olive oil
4 large gluten-free bread wraps
2 cups baby kale or baby spinach
Salsa
Directions:
To make the bean spread: Preheat the oven to 375°F. Slice off about ½" from the top of the garlic bulb so most of the cloves are exposed. Drizzle the top with 1 teaspoon of the oil and wrap tightly in foil. Place the wrapped garlic in a baking dish and bake for 30 to 35 minutes, or until the garlic is soft and can be pierced with a knife. When cool enough to handle, squeeze the garlic pulp into a food processor container. Add the navy beans, remaining oil, thyme, lemon peel, lemon juice, and salt. Process until smooth. Remove to a bowl, cover, and refrigerate.
To make the vegetables: Preheat the grill. In a large bowl, toss the zucchini or squash, eggplant, pepper, and onion with the oil. Grill the vegetables, turning as necessary, for 8 to 10 minutes, or until they are tender and slightly charred. Each type of vegetable requires different amounts of grilling time, so remove them from the heat when they are done.
To make the wraps: Divide the bean spread over the surface of each wrap and top with an equal amount of the grilled vegetables, the kale or spinach, and some salsa. Roll tightly, tucking in the ends as you roll, and slice each wrap diagonally in half.
Makes 4 servings
Ingredients:
Bean Spread:
1 garlic bulb
Olive oil
Navy beans
Thyme
Lemon peel
Lemon juice
Salt
Vegetables and Wraps:
1 zucchini or yellow summer squash, cut lengthwise into ¼" slices
1 eggplant, cut lengthwise into ¼" slices
1 large red bell pepper, quartered
1 small red onion, cut into ¼" rounds
1 tablespoon extra-virgin olive oil
4 large gluten-free bread wraps
2 cups baby kale or baby spinach
Salsa
Directions:
To make the bean spread: Preheat the oven to 375°F. Slice off about ½" from the top of the garlic bulb so most of the cloves are exposed. Drizzle the top with 1 teaspoon of the oil and wrap tightly in foil. Place the wrapped garlic in a baking dish and bake for 30 to 35 minutes, or until the garlic is soft and can be pierced with a knife. When cool enough to handle, squeeze the garlic pulp into a food processor container. Add the navy beans, remaining oil, thyme, lemon peel, lemon juice, and salt. Process until smooth. Remove to a bowl, cover, and refrigerate.
To make the vegetables: Preheat the grill. In a large bowl, toss the zucchini or squash, eggplant, pepper, and onion with the oil. Grill the vegetables, turning as necessary, for 8 to 10 minutes, or until they are tender and slightly charred. Each type of vegetable requires different amounts of grilling time, so remove them from the heat when they are done.
To make the wraps: Divide the bean spread over the surface of each wrap and top with an equal amount of the grilled vegetables, the kale or spinach, and some salsa. Roll tightly, tucking in the ends as you roll, and slice each wrap diagonally in half.
Makes 4 servings
Printed from https://recipe.bluelayer.org/recipe/74393/grilled-vegetable-wraps-with-roasted-garlic-bean-spread