Thai Cashew Chopped Salad with Ginger Peanut Dressing

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So, remember that Sweet Thai Chili Peanut Butter from Sprelly. This salad was the recipe I finally picked out to use it. I didn’t end up making the pad thai as I was having a hard time getting over fish sauce. Silly? Possibly. I just can’t get my mind over adding fish sauce to anything. Have you smelled it by itself?

But this? This salad and the dressing were both awesome. In fact, we had enough salad for 4 meals, but only enough dressing for two. My husband was eating it with a spoon. That said, I am excited about the possibilities for this recipe. It was fresh. Light. Simple. Fast. Sounds like the perfect summer meal, and I’m sure we will end up making it all summer.

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The salad itself is just chopping vegetables. I did use actual heads of romaine lettuce, but I’m sure you could swap out prepared salad mix to make it slightly quicker. I mixed the dressing in a small bowl using just a whisk, but you could probably also add this to a blender (or even a smoothie cup) if you wanted to make it easier too.

If you never use ginger, my tip is to buy a piece and freeze it. Then when it is time to make the dressing, you can just peel it and use it on a microplane while frozen. My last tip. Don’t skip the salted cashews (and the salt is key)!

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Enjoy!

(Printable Recipe)

Thai Cashew Chopped Salad with Ginger Peanut Dressing
From The Recipe Critic

Ingredients:
2 heads Romaine lettuce, rinsed and chopped
1/2 head red cabbage, chopped
15-20 sliced baby carrots
1/2 cup frozen edamame, thawed
1 yellow bell pepper, sliced
1 red bell pepper, sliced
3 green onions, chopped
1/2 cup salted cashews

Ginger Peanut Dressing:
1/3 cup sweet thai chili peanut butter (see Sprelly)
2 Tbsp. honey
3 Tbsp. fresh grated ginger
2 Tbsp. rice vinegar
2 tsp. sesame oil
water to thin (I used about 2 Tbsp)

In a small bowl, whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 tablespoon at a time until you reach your desired consistency. Set aside.

In a large bowl, combine the salad ingredients through the green onions. Toss. Top with the cashews and dressing.

Make-Ahead Veggie Breakfast Casserole

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Last week we had a little “going away” breakfast party for a couple of the guys at work who were leaving us. I work with a pretty big group of people, so it is always fun to do a work potluck where I you to eat a little bit of a whole bunch of different foods!

There were already quite a few people signed up to bring breakfast ‘sweets’ – bagels, muffins, doughnuts. So I was looking for something on the savory side that would be easy to transport. The only caveat to this was due to dietary restrictions, it would be much easier to have the dish be vegetarian. Enter the idea for an egg casserole, except I needed a recipe. My dad has made one growing up, but it always contained Polish sausage and would be a bit plain without the meat.

In a recipe search, I came across this recipe from Sally’s Baking Addiction that looked pretty customizable. Bonus in that it was make-ahead because let me be honest. I already had to bake this and be into work by 6:30 that morning. And I don’t function too well in the morning any earlier than that.

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I mostly used her recipe as a base, swapping and adding things where I thought it might be good. As mentioned above, I did not add any meat, thus I ended up adding some shredded hash browns to the cooked veggie mixture in an attempt to ‘heft’ the casserole up a touch. Other than no mushrooms, I largely followed her veggie list, adding only a jalapeño that happened to be in my fridge. I used normal sandwich bread for the bread in the recipe, although I’m sure any type of bakery loaf you may have would be awesome here as well. Just know that it can work with the bread you normally have in the house too 🙂

On the bake time, I will say to watch it closely. I also baked mine on the longer side, 53 minutes to be exact, as I was concerned about ensuring the middle was cooked (particularly as I had added the potatoes). The eggs themselves were not over baked, however the bottom of the casserole was more of a dark tan color. I might shave a few minutes off that next time and keep it closer to the 48-50min range. Keep in mind, if the casserole has a chance to cool off for a bit, it will seem to ‘set up’ more as well. I cannot speak to reheating as the casserole did not make it until lunch at work, but I have had success reheating egg bakes in the past. Enjoy!

(Printable Recipe)

Make-Ahead Veggie Breakfast Casserole
Adapted from Sally’s Baking Addiction

Ingredients:
1 Tbsp. olive oil
2 bell peppers of any color, diced
1 onion, chopped
1 jalapeno, seeds removed, chopped
2-3 garlic cloves, minced
1 (10 oz) pkg baby spinach
1/3 to 1/2 pkg frozen shredded hash browns
salt and freshly ground black pepper
4 slices of bread (any type desired), torn into bite-sized pieces
10 large eggs
1/2 cup milk
3/4 cup shredded cheddar cheese
Non-stick spray

Warm a large skillet over medium heat. Add olive oil. When warm, add the bell peppers, onions, and jalapeño and sauté for 4-5 mintues, or until crisp-tender. Add the garlic and cook until fragrant, about 1 minute. Add the potatoes and cook until warmed through (this should help get out any extra water). Add the spinach and cook until wilted. Season with salt and pepper to taste. Set the vegetables aside.

Grease a 9×13 inch baking pan with non-stick spray. Add the torn bread in a (mostly) single layer over the bottom of the pan.

In a large bowl, whisk the eggs and milk. Stir in 1/4 cup of cheddar cheese. Sprinkle with salt and pepper. Pour half of the egg mixture over the bread. Top with the vegetables and cover with the remaining egg mixture. Sprinkle the remaining cheese over the top of the casserole.

Spray the bottom of a piece of aluminum foil with non-stick spray. Cover the casserole and refrigerate for at least 2 hours or up to overnight. Remove and allow to come to room temperature prior to baking.

Preheat the oven to 375 degrees. Bake the casserole, uncovered, until the top is golden, the edges are crispy, and the middle appears to be set or about 40-50 minutes. Allow to cool as desired (will ‘set up’ slightly more as it cools).

Greek Chicken Pitas

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This is one of those dinners that isn’t really a recipe. It came about sometime last summer. I don’t remember exactly when, but I can tell you it definitely came out of a desire to have good food quick after long days at work and then training.

These pitas can be as “store-bought” or as homemade as you want – although I’m guessing most of us would buy the feta 🙂 The pitas, hummus, and tzatziki could all be homemade if you’re feeling adventurous (in fact I might suggest you look here and here to start). More often than not we’ve been looking for quick and started with pre-made. The tzatziki we’ve been using lately isn’t a true tzatziki, but man, the cucumber-dill yogurt sauce from Opadippity (by Litehouse) hits the spot! Nonetheless I think these would be outta this world with some freshly made pitas, and I need to give it a try some night when I have a bit more time.

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If I’ve planned ahead enough, I do like to marinade the chicken for several hours while we’re at work. It just gives the meal a little extra flavor. Outside of the marinade time, it’s just chopping, grilling, and eating!

(Printable Recipe)

Greek Chicken Pitas
The Cookin’ Chemist Original, marinade from The Black Peppercorn

Ingredients:
For the Chicken Marinade:
4-6 boneless, skinless chicken breasts
1/3 cup olive oil
1/4 cup red wine vinegar
1 lemon, juiced
4 garlic cloves, minced
1 Tbsp. oregano
2 tsp. thyme
1 tsp. salt
1 tsp. ground black pepper

For the Pitas:
4-6 whole wheat pitas
1/2 to 1 cup of hummus
1 colored bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup kalamata olives, chopped
1/2 to 1 cup of tzatziki sauce
1 pkg. feta cheese

Mix all the marinade ingredients in a bowl. Pour into a plastic bag and add the chicken. Refrigerate and marinade the chicken for at least 1 hour, up to overnight. When ready to grill, discard the marinade and grill chicken as desired. Let rest for several minutes after grilling then chop into bite-sized pieces.

Top pitas with hummus (amount as desired). Layer with chopped vegetables and chicken. Top with tzatziki sauce and feta (also amounts as desired). Enjoy!

Tomato Basil Orzo Stuffed Peppers

orzo stuffed pepper open

Has anyone else ever dug through the pepper display at the grocery store trying to find the ones that will stand on their own? Please tell me I am not the only one! Normally, I don’t really care what my peppers look like. If I am going to chop them up anyway, what does it matter? Random pointed bottom? No problem. Odd growth off the side that makes 1 pepper look like 2? Just means more pepper for the same price. Throw it in the cart. But when I know that I am going to be making stuffed peppers. Every single one of those babies better stand on its own, and I will dig through the entire display until I find enough that will.

This stuffed pepper recipe is a little different from most as the predominant flavor is that quintessential summer combination of tomatoes and basil. Yes, the tomato-basil combination is coming out here. It’s been warm here for the past couple of weeks, and I’ve been spending every day off swimming (laps) at the local outdoor pool (in training for our triathlon). Definitely enough to make me start craving summer flavors.

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orzo stuffed peppers before baking

This particular recipe comes from Maria at Two Peas & Their Pod. I’ve changed the cooking process slightly using the boil first then bake method. It will make another pan dirty, but by boiling the peppers for just 5 minutes, you can cut 40 minutes off the bake time. A win-win in my book for getting dinner on the table quicker and not heating up the house as much. The recipe is written for 6 peppers. I must measure my vegetables generously because I always end up with extra filling. If you measure like me, you could probably stretch this to 7-8 peppers. Why not? The leftovers make a great lunch. Enjoy!

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(Printable Recipe)

Tomato Basil Stuffed Peppers
Adapted from Two Peas & Their Pod

Ingredients:
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves, roughly chopped
1 (28 oz) can diced tomatoes
4 cups vegetable broth (low-sodium if possible)
1-1/2 cups orzo
heaping 3/4 cup shredded Mozzarella cheese, divded
1/3 cup fresh grated Pecorino Romano cheese
salt and pepper to taste
1/4 cup fresh basil, finely chopped
6-8 sweet bell peppers of any color

Preheat the oven to 425 degrees.

To prepare the peppers, bring a large pot of water to a boil. Meanwhile, carefully cut around the tops of the bell peppers to create a hole to use to stuff the pepper. Remove the seeds and stems. When the water comes to a boil, submerge the peppers and simmer for 5 minutes. Drain well in a colander and set aside.

Simultaneously, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for 5 minutes (this will only partially cook the orzo). Drain the pasta, making sure to save the vegetable broth. Set both aside.

Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onion, and cook until just tender, about 3 minutes. Add the garlic and saute for an additional 2 minutes. Stir in the spinach. Cook until wilted. Remove from the heat. Stir the orzo into the vegetable mixture. Mix in 1/2 cup of mozzarella cheese and 1/3 cup Pecorino Romano. Season with salt and pepper. Stir in the basil.

Pour the reserved vegetable broth into the bottom of a 9×13-inch baking dish up to about a 1/2-inch depth (you may not use it all). Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Sprinkle the tops with the reserved Mozzarella cheese. Bake for 20 minutes until heated through and the cheese is melted. The peppers can also be assembled ahead of time and refrigerated until ready to bake. Add an additional 5-10 minutes the bake time if prepared ahead. Serve warm.

Barbacoa Beef (Chipotle Copycat)

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Back when my husband and I were undergrads, we actually had a pretty standard date night. Chipotle burritos + Cold Stone as dessert. Guess I was a relatively cheap date?!? How I was able to ingest that much food at one time, I am not sure. Oh to be young and on a sports team again! 🙂

These days, we still occasionally end up at Chipotle, although I’ve switched my preference to the burrito bowls (more room for toppings!). The thing that has not changed is my love for the barbacoa beef. It is SO GOOD! A couple of weeks ago, my husband was in charge of groceries for the week and came across a recipe from the Food Network that claimed to be a copycat of Chipotle’s barbacoa.  I have not done a side-by-side comparison with Chipotle’s barbacoa, but I can tell you that this recipe is awesome.

The recipe is your basic crockpot recipe and could not be easier. You brown the meat on each side and throw it in the crockpot with some Southwestern seasonings. I promise your house will smell incredible while this is cooking. One note about the chipotle peppers. I find that the heat level of the dish can get out of hand rather quickly with chipotle peppers. If you know you’re not in it for spice, you may want to add fewer peppers. Taking out the seeds also helps. Shred the meat once it is cooked, and you’re ready for dinner. I served ours like my favorite chipotle order – burrito bowl style with brown cilantro lime rice, black beans, sauteed veggies (to the crisp-tender stage), a bit of cheese, and some plain Greek yogurt. I had to take the pictures before I loaded on all my toppings because after I got everything in the bowl,  you couldn’t really see the meat. 🙂 That said, a burrito bowl is just our method, and this meat could be used in a million ways! Tacos, enchiladas, tostadas, burritos. Don’t even get me started on possible toppings. Enjoy!

(Printable Recipe)

Barbacoa Beef (Chipotle Copycat)
Adapted from The Food Network

Ingredients:
1/3 cup apple cider vinegar
3 Tbsp. lime juice
3-4 chipotle peppers in adobo
4-5 garlic cloves, minced
4 tsp. cumin
2 tsp. oregano
1 tsp. ground black pepper
1 tsp. salt
1/2 tsp. ground cloves
2 tsp. canola oil
3/4 cup low-sodium chicken broth
3 bay leaves
4-5 lbs. chuck roast

To make the adobo sauce, combine the vinegar, lime juice, chipotle chiles, garlic cumin, oregano, black pepper, salt, and cloves in a blender on high speed until smooth. Set aside.

Warm the canola oil in a large skillet over medium-high heat. Trim any large pieces of fat from the roast. Cut the roast into 4-6 large pieces. Brown the meat on each side and place in the crockpot. Pour the adobo sauce over the meat. Add the chicken broth and bay leaves. Cook on high for 6 hours or all day on low. The meat will fall apart when cooked through.

When the meat is finished cooking, shred with two forks. Return the meat to the adobo sauce remaining in the crockpot. Serve or use as desired.

Cajun Pizza

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Pizza… it almost makes a weekly appearance at our house. Especially if the hubbs is on the schedule to cook dinner on any given night (I have to admit, he’s getting pretty good at it). I’ve mentioned before that I’m on a seemingly never ending hunt for a great whole wheat pizza crust recipe, and I finally think I may have found one that works for us. It doesn’t puff up around the edges of the pizza quite as much as my crusts with traditional flour, but it’s meeting all of my other criteria, including holding up to lots of toppings. We’re currently still in the testing mode for that one, but I’ll be sure to share it after I decide if it’s a keeper!

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This pizza idea comes from Alex and Sonja at A Couple Cooks. It has relatively simple toppings, but the result is a pie that comes together in all the right ways. As much as we make different pizzas, I can tell you that we’ve already made this one more than once. In the recipe, a simple sauce is made with crushed tomatoes, garlic, and the Cajun seasoning. I’ve made it that way and with some homemade pizza sauce stocked in my freezer (with the Cajun seasoning added) and had good results both ways. The amount of Cajun seasoning to use is highly adjustable. Add it to your tastes!

Who can say not to a colorful, slightly spicy,, delicious pizza? Definitely not us! Enjoy

(Printable Recipe)

Cajun Pizza
From A Couple Cooks

Ingredients:
1 pizza dough

Sauce:
1/2 cup sauce + Cajun seasoning or
1/2 cup crushed tomatoes 
3 garlic cloves, minced
Cajun seasoning, to taste

Toppings:
1/2 cup shredded Gouda cheese
1/2 cup shredded part-skim Mozzarella cheese 
1/2 cup jalapeno, diced
1/2 red onion, thinly sliced or chopped
1 green bell pepper, diced
1/4-1/2 cup frozen corn, thawed

Preheat the oven to 450 degrees with a stoneware pizza pan in the oven (if using).

Roll out the pizza dough on parchment paper. Set aside. Combine the sauce ingredients, adding the garlic only if using the plain crushed tomatoes. Spread the sauce over the top of the pizza dough leaving a small boarder around the edge. Add the vegetables and sprinkle the cheese over the top. 

Slide the pizza onto the hot stoneware pan (leaving the parchment paper between). Bake for 10-15 minutes or until the crust is slightly browned and the cheese has melted. Cut and serve warm.

SRC: Pork Fajitas with Cherry Salsa

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I bring you this break from the Olympics and (newly) studying for an additional board certification exam to bring you another SRC post! My blog this month was The Cookaholic Wife written by Nichole. Nichole has been inventing recipes since the first time she cooked, and I spent a lot of time reading through many of the posts on her blog. With a fun mix of meals and sweets, there are a lot of great recipes!

Truthfully, I was all set to make this Spicy Basil Chicken when Nicole posted these Pork Fajitas with Cherry Salsa late last week. Fajitas are my absolute favorite meal, and there was no way I was passing on this recipe.

pork fajitas cherry salsa (1)
pork fajitas cherry salsa (2)

Speaking of cherries, while they are one of the quintessential summer fruits, I usually am not that into them. It is not that I don’t like the flavor (love them), I just can’t handle eating them and then spitting out the seeds. Pitting cherries just to eat them seems a little drastic, so I usually just don’t do it (that and we don’t own a cherry pitter). A couple weeks ago, I ran across a tip to use a sturdy straw as a cherry pitter, so I tried it out with this recipe. I used a strong plastic straw from one of those reusable cups, and it worked pretty well, although I think using a sturdy (ex: thick) straw would be essential to this method.

pork fajitas with cherry salsa

Anyway, back to the fajitas. These definitely lived up to their expectations! I was not able to locate chipotle chili powder, so I just used traditional chili powder which worked fine here. My only other change was to swap out cheddar cheese for monterey jack. Thanks Nichole! I know these are going on my “make again” list!

(Printable Recipe)

Pork Fajitas with Cherry Salsa
Adapted from The Cookaholic Wife

Ingredients:
2 garlic cloves, minced
1 tsp. salt
2 tsp. lime juice
1 tsp. chili powder
zest of 1 lime
1 lb. pork tenderloin, visible fat trimmed, cut into thin strips
1/2-1 Tbsp. olive oil
1 red bell pepper, julienned
1 green bell pepper, julienned 
1/2 onion, thinly sliced
1/2 cup monterey jack cheese, shredded
8 tortilla shells

Cherry Salsa:
1 cup cherries, pitted and chopped
1/8 cup cilantro, chopped
4 tsp. lime juice
1/2 tsp. salt
1/2 tsp. chili powder

In a small bowl, use a spoon to mash the salt and garlic together until a paste forms. Stir in the lime juice, lime zest, and chili powder. Add the pork strips, and mix until combined. Set aside.

In a medium bowl, combine the ingredients for the salsa and toss until combined. Refrigerate until ready to use.

Heat a large skillet and oil over medium heat. When hot, add the pork strips and cook for 5-7 minutes or until cooked through. Transfer the pork to a plate and keep warm. Add the red and green pepper and onion to the skillet. Cook until crisp-tender. Return the pork to the skillet and stir until heated through.

Place pork, peppers, and onion in each tortilla shell. Top with cherry salsa, monterey jack cheese, and cilantro. 

Summer Grilled Vegetable Pizza

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Around here while the hubby was cooking, it largely equaled more pizza. It was not necessary a bad thing. As I hopefully have proved with our list of recipes, homemade pizza can be pretty good. Recently, we’ve been repeating some of the old favorites, but this is a new one the hubbs ran across to throw into the mix.

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grilled vegetable pizza with tomatos before baking

The original recipe is from Cooking Light. We’ve made it a couple times already, with a few variations on the original. As written, the recipe calls for marinara sauce for the crust. The first time we used actual spaghetti sauce, but we found it to be too liquidy as the crust in the center of the pizza never cooked through. Our favorite thus far, pre-made brushetta topping from Trader Joe’s. It is chunky enough to avoid the problems we encountered with the marinara, and man that stuff is good! 

As far as the cheese goes, we’ve made it both with fresh mozzarella and bagged pre-shredded mozzarella. My favorite is probably the fresh, but either works well 🙂 Enjoy

grilled vegetable pizza slice

(Printable Recipe)

Grilled Vegetable Pizza
Adapted from Cooking Light June 2012 

Ingredients:
1 lb. pizza dough (homemade or from store)
1 red bell pepper, seeded and quartered
1 (4oz) zucchini, cut into 1/4-inch thick slices
1 (4oz) yellow squash, cut into 1/4-inch thick slices 
1 small onion, sliced into 1/2-inch slices
1-1/2 Tbsp. olive oil
1/2 cup marinara sauce (or try a pre-made Brushetta)
1/2 tsp. Kosher salt
1/4 tsp. crushed red pepper
6 oz. fresh mozzarella cheese, cut and/or torn into small pieces

Preheat the grill to medium-high heat. Also, preheat the oven to 450 degrees F. Place the stone pizza pan in the oven while it is preheating if you are using one.

Thread the onion pieces onto a skewer so that the skewer pierces each ring. Brush both sides of all the vegetables with olive oil. Grill vegetables for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from the grill and coarsely chop into medium-sized pieces.

Roll out the pizza dough onto a pizza peel or a piece of lightly floured parchment paper. Spread sauce over the crust. Top with vegetables and pieces of mozzarella cheese. Remove the pizza pan from the oven and transfer the pizza (either via peel or on top of the parchment paper) onto the stone. Bake for 10-14 minutes or until the crust begins to brown on the edges. Cut into slices and enjoy.

Cajun Bulgur Salad

cajun bulger salad

The thing about longer, warmer summer day is that they make me crave lighter, fresher foods. When I am hot, the last thing I want is a heavy, greasy meal that is going to weight me down. In line with this, one of our favorite types of meals in the summer is what I call a “grain salad.” The formula is pretty simple: cooked whole grain + chopped veggies +/- beans/chicken + /- herbs + vinaigrette dressing. The combinations are endless, and they also make for great “clean out the refrigerator meals.”

This grain salad is one that I ran across last summer on A Couple Cooks. We’ve made it several times in the past year, enough that I feel justified in sharing it. You may notice in the pictures that our beans were much lighter than a traditional kidney bean. Like I mentioned before, one of the great thing about this type of meal is the adaptability! This recipe is a little different from some of the others in that it does call for a special spice – Cajun spice blend. Buy it. Even if you don’t have another recipe using it. I promise it will go to good use. Enjoy!

cajun bulger salad layered

(Printable Recipe)

Cajun Bulgur Salad
From A Couple Cooks

Ingredients:
1-1/2 cups uncooked bulgur wheat 
1 can kidney beans, rinsed and drained 
3 ears of corn (or 1/2 cup thawed frozen corn)
1 green bell pepper, chopped
3/4 cup cherry tomatoes, cut in half if larger
1/2 cup red onion, chopped (about 1/2 medium-sized onion)
2 Tbsp. fresh oregano, minced
4 Tbsp. apple cider vinegar
2 Tbsp. olive oil
~1 Tbsp. Cajun spice blend (depends on brand of spice and heat level desired)
fresh ground black pepper
Kosher salt (if needed, may be salt in the spice blend)

Heat 1-1/2 cups water in a medium saucepan to a boil. Add bulgur to the saucepan, cover, and remove from heat. Let the pan sit undisturbed for about 15 minutes. The bulgur will absorb the water as it sits. After 15 minutes, remove the lid and fluff the bulgur with a fork.

Meanwhile, prepare the vinaigrette by whisking together the vinegar, olive oil, oregano, 1/2 Tbsp. Cajun spice blend, salt and pepper. Set aside. Prepare vegetables and rinse and drain the beans if using canned beans. When the grain has finished cooking, add the bulgur and vegetables to a large bowl. Toss to combine. Drizzle with the vinaigrette and mix well. Add remaining Cajun seasoning, salt, and/or pepper to taste. Enjoy!

Grilled Veggie and Hummus Wraps

grilled Mediterranean vegetable wraps cut

I have a confession to make. The hubs and I have developed quite the hummus addiction. All kinds really, but our hummus of choice is currently the white bean and basil hummus from Trader Joe’s. Seriously. Between the 2 of us, the container will not last 2 days in this house. I want to try to make a copy-cat version at home as we are going there several times a week to get it. Will share if we are successful with the recipe!

These wraps fulfill 2 requirements for us right now – 1) they contain hummus, 2) they are super quick. This is really more of a method than a recipe as you could use any veggies or any hummus that you desire. The recipe is written for onions, red bell peppers, and eggplant, but you could certainly swap in any veggies you would like to grill (like zucchini rather than eggplant). One tip I have for grilling onions – slice them thick (1/2-inch) and thread them onto a skewer. When the onion cooks, it shrinks, and this prevents the rings from falling all over the grill. Enjoy!

grilled Mediterranean vegetable wraps

(Printable Recipe)

Grilled Veggie and Hummus Wraps
Adapted from Cooking Light April 2012

Ingredients:
4 (1/2-inch) slices red onion
1 red bell pepper, seeded and quartered
1 eggplant, sliced into 1/2-inch slices (other veggies if desired)
Non-stick spray
1-1/2 tsp. olive oil
1/4 cup chopped fresh parsley
1 (8oz) container of your favorite hummus
4 flatbreads or large whole wheat tortillas
1/2 cup crumbled Feta cheese

Heat a large grill pan or an outdoor grill over medium heat. Thread the onion slices the long way (through all the rings) onto 2-3 skewers to make it easier to grill. Spray vegetable pieces with nonstick spray. Add to preheated grill, turning at 2-3 minutes until softened and slightly charred. Allow the vegetables to cool slightly and roughly chop. Combine vegetables, olive oil, parsley, and salt. Toss to combine.

Spread hummus over each wrap leaving a 1/2-inch boarder around the edges. Divide vegetables and Feta cheese amongst the wraps. Tuck in the ends and roll up the wraps. Enjoy whole or cut in half.