Grilled Veggie Tortillas For Two Recipes

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GRILLED VEGGIE TORTILLAS



Grilled Veggie Tortillas image

Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this that's so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 medium zucchini, cut lengthwise into 1/2-inch slices
1 yellow summer squash, cut lengthwise into 1/2-inch slices
1 small sweet red pepper, cut in half
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 large tomato, chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons prepared pesto
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
4 whole wheat tortillas (8 inches)
1 cup shredded part-skim mozzarella cheese

Steps:

  • Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 390 calories, Fat 23g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 785mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

GRILLED VEGGIE TORTILLAS FOR TWO



Grilled Veggie Tortillas for Two image

Put your garden vegetables to good use in this delightful entree, which resembles a pizza. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

1 small zucchini, cut lengthwise into 1/2-inch slices
1 small yellow summer squash, cut lengthwise into 1/2-inch slices
1/2 small sweet red pepper, cut in half
1 tablespoon olive oil, divided
1/4 teaspoon salt
1 small tomato, chopped
2 tablespoons reduced-fat mayonnaise
1 tablespoon prepared pesto
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
2 whole wheat tortillas (8 inches)
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Brush the zucchini, summer squash and red pepper with 1-1/2 teaspoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 400 calories, Fat 23g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 787mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

GRILLED VEGETABLE TORTILLAS



Grilled Vegetable Tortillas image

Make and share this Grilled Vegetable Tortillas recipe from Food.com.

Provided by pammyowl

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup diced yellow pepper
1/2 cup diced green pepper, diced
1/2 cup zucchini, diced
6 flour tortillas (8-10-inch)
1 1/2 cups monterey jack cheese
1 tablespoon butter

Steps:

  • Mix the vegetables together,
  • put 1/4 cup down the center of each tortilla, top with 1/4 cup of the cheese.
  • Fold the tortilla into thirds.
  • Heat the butter in a 10" skillet.
  • Place the rolls into the pan, three at a time, and cook for 3 minutes, turn over, cook for another 3 minutes until golden brown.
  • Enjoy with salsa, guacamole, sour cream, whatever floats your boat!

Nutrition Facts : Calories 223.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 30.2, Sodium 360.6, Carbohydrate 17.3, Fiber 1.4, Sugar 1.3, Protein 9.8

GRILLED VEGETABLE TOSTADAS WITH TWO SALSAS



Grilled Vegetable Tostadas with Two Salsas image

Categories     Tomato     Vegetable     Vegetarian     Eggplant     Bell Pepper     Zucchini     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 31

Tomatillo Salsa
2 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 pound fresh tomatillos,* husked, quartered
2/3 cup canned vegetable broth
1/3 cup chopped fresh cilantro
1/2 teaspoon chili powder
Hot pepper sauce (such as Tabasco)
Tomato-Chili Sauce
2 large dried ancho chilies
1 1/2 pounds tomatoes
2 green onions, finely chopped
3 tablespoons chopped fresh cilantro
1 large garlic clove, minced
3/4 teaspoon sugar
1/2 teaspoon ground cumin
Tortillas
3 tablespoons vegetable oil
4 8-inch-diameter flour tortillas
Grilled Vegetables
3/4 cup olive oil
6 large garlic cloves, minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons salt
3 large zucchini, cut on deep diagonal into 1/4-inch-thick slices
2 large red bell peppers, seeded, cut into 1-inch-wide strips
1 large eggplant, halved lengthwise, cut crosswise into 1/4-inch-thick slices
12 large oyster mushrooms
1 large onion, cut into thin rounds
*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Steps:

  • To make the tomatillo salsa:
  • Heat oil in large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatillos; sauté 3 minutes. Add broth. Reduce heat, cover and simmer until tomatillos are soft, about 8 minutes.
  • Blend tomatillo mixture and cilantro in food processor until almost smooth. Transfer to bowl. Mix in chili powder. Season with hot pepper sauce and salt. Cover; chill up to 2 days.
  • To make the tomato-chili salsa:
  • Place chilies in bowl. Cover with hot water. Soak until soft, about 20 minutes. Drain. Cut open; scrape out seeds. Cut off stems and coarsely chop chilies.
  • Blanch tomatoes in boiling water for 20 seconds. Drain and peel. Cut in half; squeeze out seeds. Chop tomatoes.
  • Combine chilies and 3/4 cup tomatoes in processor; puree until smooth. Transfer to bowl. Mix in remaining tomatoes, green onions, cilantro, garlic, sugar and cumin. Season with salt. Cover; chill up to 1 day.
  • To make the tortillas:
  • Line baking sheet with paper towels. Heat oil in large skillet over medium-high heat. Add 1 tortilla; fry until crisp and golden, about 30 seconds per side. Transfer tortilla to paper towels and drain. Repeat frying and draining with remaining tortillas.
  • To make the grilled vegetables:
  • Preheat oven to 350°F. Prepare barbecue (medium-high heat). Mix olive oil, garlic, chili powder and salt in large bowl. Pour 1/4 cup oil mixture into small bowl and reserve. Add zucchini, bell peppers and eggplant to oil mixture in large bowl; toss to coat.
  • Grill zucchini, bell peppers and eggplant in batches until light brown, about 3 minutes per side. Place on baking sheet. Cover with foil. Brush mushrooms and onion rounds with reserved 1/4 cup oil mixture. Grill until light brown, about 3 minutes per side. Place on baking sheet with other vegetables.
  • Meanwhile, transfer tortillas to clean baking sheet and rewarm in oven until hot, about 5 minutes.
  • Place 1 tortilla on each plate. Top with vegetables. Serve with salsas.

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