Grilled Vegetable Wrap Recipe

Prepare vegetables: wash all vegetables. Slice zucchini lengthwise into 1/4-inch thick planks. Core and quarter bell peppers, remove seeds, then slice into 1/2-inch strips. Peel and cut red onion into 1/2-inch wedges. Slice eggplant into 1/4-inch rounds or lengthwise strips.

Mince garlic finely and place in a large bowl with extra-virgin olive oil, salt, black pepper, and dried oregano. Whisk to combine.

Toss all prepared vegetable pieces in the oil-garlic mixture until lightly and evenly coated. Let sit 5 minutes to absorb flavors.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). If using a grill pan, brush or spray with a little oil to prevent sticking.

Grill vegetables in a single layer in batches if necessary. Cook zucchini, eggplant, and peppers 3–4 minutes per side until char marks appear and they are tender; cook onion wedges until softened and slightly charred, about 4–5 minutes per side. Total grilling time will be about 8–10 minutes per batch. Remove to a tray and let cool slightly.

Once cool enough to handle, if any vegetable pieces are large, cut them into long strips about 1/2–3/4 inch wide suitable for wrapping.

Toss the grilled vegetables gently with the baby spinach and the optional lemon juice and red pepper flakes (if using) to combine and wilt the spinach slightly from residual heat.

Warm tortillas

Warm each spinach tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave 15–20 seconds. Warming makes them more pliable and prevents tearing.

Lay a warmed tortilla flat. Spread approximately 2 tablespoons (about 0.5 tablespoon if you prefer less) of basil pesto in the center of each tortilla, leaving a 1-inch border.

Place about 1 cup of the grilled vegetable and spinach mixture down the middle of each tortilla in a narrow line lengthwise.

Sprinkle 1/4 cup of crumbled feta evenly over the vegetables on each wrap.

Drizzle about 1 tablespoon of balsamic glaze over the feta and vegetables for each wrap (adjust to taste).

Fold the bottom edge of the tortilla up over the filling, fold the two sides in toward the center, then roll tightly away from you to form a secure wrap. If needed, wrap in parchment or foil to hold shape for a few minutes.

Optional: For a warm, pressed finish, place the wrapped tortilla seam-side down on a heated skillet or panini press and cook 1–2 minutes per side until golden and slightly crisp.

Slice each wrap in half on a diagonal and serve immediately. Serve extra balsamic glaze and pesto on the side if desired.