KB's Grilled Veggie-Pesto Wraps

I LOVE this recipe - it's fresh & tasty and super good for you~~ Enjoy!!

Ingredients:
Veggie Marinade:
1/2 cup olive oil
2 cloves garlic, minced
1 Tbl fresh lemon juice
1 tsp dried tarragon
1 tsp dried thyme
Salt & freshly ground pepper to taste

2 stalks celery, cut into 3" pieces
2 red bell peppers, or 1 red and 1 yellow bell pepper, seeded and cut into lengthwise strips about 2" wide
12 stalks asparagus
1 eggplant, cut into rounds about 1/4" thick
2 portabello mushrooms
4 large flour tortillas

Paste Dressing:
2 cups packed fresh basil leaves
1/4 cup pecan halves
1/4 cup grated Parmesan cheese
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt to taste

1 cup (4 ozs) shredded Monterey Jack cheese

Make marinade. Combine all the ingredients in a glass jar with a tight-fitting lid and shake until well blended.

Arrange celery, bell peppers, asparagus, eggplant, and mushrooms in sections on a large platter and drizzle with the marinade. Let sit for at least 30 minutes or up to 1 hour.

Make pesto dressing. Combine the basil, pecans, cheese, and garlic in a food processor. Pulse for several seconds until the basil is finely chopped. With the machine running, slowly add in the olive oil in a thin stream. Turn the machine off, scrape down the sides of the bowl. Pulse again until everything is evenly blended. Salt to taste.

When you are ready to grill the veggies, you can use a charcoal grill, gas grill, oven roast @ 350 degrees or grill pan. (I use my grill pan ALL YEAR long.) Place the tortillas in aluminum foil and place on one side of the grill. Begin roasting the vegetables by arranging them together in sections on the grill. Turn each section after 2 minutes. You may brush the veggies with any additional marinade as they cook.

Cook for a total of 4 to 8 minutes, or until lightly browned and showing light grill marks; they should just be starting to shrivel.

Transfer veggies to a platter and cover loosely with foil to keep them warm.

Unwrap the tortillas and place each one directly on the grill. Sprinkle each with 1/4 cup of cheese, cover the grill, and heat through for about 1 minute, or until cheese is melted.

Remove tortillas; top with some veggies, spoon on a tablespoon of dressing, roll up, and serve.


Serves 4