HUMMUS AND GRILLED VEGETABLE WRAP
Provided by Ellie Krieger
Categories main-dish
Time 23m
Yield 4 servings, serving size - 1 wrap
Number Of Ingredients 11
Steps:
- Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
- Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
- Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
- Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc
GRILLED VEGETABLE SANDWICH
I had a wonderful grilled veg. sandwich when I visited the Florida Keys recently with goats cheese. This is similar, minus the cheese. Feel free to add it if you like! From 30 Minute Meals.
Provided by Sharon123
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients (for mayo) in food processor and pulse (or blender).
- Sandwich: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms.
- Season them with salt and pepper.
- Place vegetables on a hot grill (or under broiler) and cook until they are tender.
- Once vegetables are done brush sliced bread with olive oil and grill (or broil) on both sides.
- To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with herbed mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
- Enjoy!
GRILLED VEG AND HUMMUS SANDWICH
The combination of flavours in this sandwich is just super. You can use the vegetables hot or cold, either way tastes great. Created for the RSC#7.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Place the bell peppers under a medium grill/broiler skin side up for approx 5-10 minutes.
- Remove when skins are charred and starting to blister.
- Immediately place into a zip lock bag for about 5 minutes, now the skin should come off really easily.
- Cut into chunky strips.
- Meanwhile, in a small bowl combine the olive oil, thyme and basil.
- Add the sliced eggplant and mix well so that the slices are coated.
- Grill or griddle for approximately 10 minutes turning once.
- For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice, yoghurt, cumin and paprika in a blender and mix until smooth, if required add a little of the reserved liquid from the beans until you reach the desired consistency.
- Slice your rolls, spread generously with hummus, cover with layers of the grilled peppers and eggplant and sprinkle with feta cheese.
Nutrition Facts : Calories 497.4, Fat 20.9, SaturatedFat 4.7, Cholesterol 13.6, Sodium 644.7, Carbohydrate 66.8, Fiber 14.9, Sugar 9.8, Protein 15.7
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