Hearty Grilled Vegetable Wrap :: Recipe

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Featuring the 12" Garden Vegetable Wrap (13271)

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Hearty Grilled Vegetable Wrap

1 1/2 lbs. Eggplants

1 Tbsp. Coarse Ground Pepper

2 Tbsp. Kosher Salt

2 cups Broccoli Florets, steamed

1 cup Vegan Cheese , grated

2 oz. Green Beans , blanched

1/3 cup Whole Red Bell Pepper

1/2 cup Radishes , rinsed and thinly sliced

Melted Margarine

2 Mission® 10" Heat Pressed Whole Wheat Tortillas (10425)

1	Slice eggplant across into 1/3" thick slices. Place on paper towel lined to absorb moisture. Sprinkle kosher salt over the slices. Let rest one hour.
2	Heat grill to smoking hot.
3	Brush red bell pepper with melted margarine. Place over flame and blacken skin. Place in plastic Ziploc® bag and seal. Allow to cool to room temperature. Once cooled, the blackened skin will come off easily.
4	Season eggplant and grill one minute on both sides. Create cross marks.
5	To assemble: place Mission® Golden Wheat Wrap on tray. Layer with bell pepper, eggplant, broccoli and green beans. Cover with Vegan cheese.
6	Roll wrap and place on a baking sheet seam side down. Bake at 350º F for five minutes to melt cheese.