back to back (post 14 of a 52 recipe resolution)
It’s a good thing that Memorial Day weekend is just the unofficial start to summer. It gives us a couple of weeks for the Chicago weather to start looking and feeling like summer. I planned back to back early morning outdoor activities for this weekend with the Soldier Field 10 Mile on Saturday morning and Bike the Drive on Sunday morning and it was cold for both. Most people (ignore the crazy lady in blue in the picture at the bottom) had on long pants, jacket and gloves for Bike the Drive. Granted, when we left our house on Sunday morning it was 6:15 a.m., but still, we should be beyond gloves in mid-May, no?
One of my colleagues (Hi Michael!) always takes care of my “no meat” preference when he orders catered lunches for work events and the one that sticks out as best ever is the grilled veggie wrap. This week I decided it was high time to make it at home, again hoping for warmer weather and farmers market vegetables. It’s an easy peasy, do everything in advance kind of meal and can be changed up to what suits your preference. I am limited to a grill pan at home so there isn’t that hint of smokey flavor that you’d get from an outdoor grill, but don’t let that stop you, the grill pan works perfectly.
I cooked each vegetable separately to allow for the different cooking times and I kept each cooked veggie separate on the platter so we could each choose what we wanted in our wrap. The broccoli in the recipe isn’t on the platter because there was a moment of “Crap, I forgot the broccoli!” In addition to the veggies, Mike added fresh spinach, I added green leaf lettuce and both added a touch of bottled Caesar dressing.
Don’t be surprised if you see these at my next family gathering.
Not much of a recipe, but here goes.
Grilled Veggie Wraps
1/4 cup Olive oil, separated
Asparagus spears, woody ends removed
1 bell pepper (red, orange or yellow for color), sliced about 1/4 inch
4 or 5 crimini mushrooms, stems removed and sliced about 1/4 – 1/3 inch
2 small zucchini, cut in half cross-wise and then sliced into 1/4 – 1/3 inch strips length-wise
2 small yellow squash, cut in half cross-wise and then sliced into 1/4 – 1/3 inch strips length-wise
1 small head of broccoli, cut into small florets
fresh baby spinach
swiss or parmesan cheese
10″ flour tortillas
Heat grill pan over medium high heat. Toss asparagus in about 1 tbsp. olive oil and add to grill pan. Let cook for 2-3 minutes and turn them over to cook another 1-2 minutes. I don’t recommend pencil thin spears for this. They’ll cook too quickly and won’t hold up well. Remove to platter. Repeat process with each vegetable, adding them to the platter as they finish. Cool to room temperature before making wraps. You can make your vegetables the day before, cover and refrigerate overnight. Bring to slightly cool or room temperature before making wraps.
Warm your tortillas on a platter covered with a minimally damp paper towel for about 15 seconds before layering your vegetables and toppings. Roll up burrito style and cut in half to serve.
The platter would easily accommodate grilled and sliced chicken for those who would like meat in their wrap.