Zucchini Yellow Wraps

Zucchini Yellow Wraps

Ingredients:
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

Directions:
Salsa
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
Shrimp Summer Rolls with Almond Dipping Sauce
Once you get the hang of working with rice paper wrappers, you will be making these
frequently. Rice paper wrappers are sold dried, but a quick soaking—just 10 seconds or so—
in hot water makes them soft, pliable, and slightly chewy. If you’ve never worked with rice
paper wrappers before, buy a few extra so you can practice. You’ll find rice paper wrappers
and sambal oelek in the Asian foods aisle.
TOTAL TIME: 45 MINUTES
DIPPING SAUCE