Grilled Summer Veggie Wrap

Ingredients

2 zucchini, halved lengthwise

1 large red bell pepper, cored, seeded and halved

2 tomatoes, halved

1 red onion, peeled and thickly sliced

1/2 teaspoon salt

2 Tablespoons olive oil

2 ears fresh corn, husks and silk removed

1 1/2 cups cooked red kidney beans, rinsed, drained and heated

1 cup roughly chopped cilantro

1/2 cup mild or medium hot salsas

1/2 cup shredded Monterey Jack cheese

8 8-inch whole wheat tortillas

Serves: 8

Instructions

Preheat oven to 400 degrees F.

Bring a large pot of water to boil and add salt.

Blanch zucchini and bell peppers separately for about 1 minute each.

Remove zucchini and bell peppers with a slotted spoon as done and drain well in a colander. Transfer to paper towels.

In a large bowl, gently toss zucchini, bell peppers, tomatoes, and onions with oil. Place oiled vegetables on hot grill.

Place corn on the cob at the edge of the hottest part.

Turn vegetables to ensure grill marks on all side and cook until just crisp-tender for zucchini, bell peppers, and corn and until tomatoes become slightly soft and heated through, about 6-8 minutes.

Wrap tortillas in foil and place in oven for 3-5 minutes, just until warm.

Remove grilled vegetables and slice zucchini, bell peppers, and tomatoes into bite-sized pieces.

Remove corn kernels from cobs and transfer all grilled vegetables to a large platter.

Spoon vegetables onto tortillas, add beans, cilantro, salsa, and cheese. Roll up tortillas and enjoy!

Nutrition Highlights

1 1/2 vegetable servings

A good source of whole grain, potassium, and fiber