Grilled Vegetable and Goat Cheese Wraps

Total Time Prep: 25 min. Grill: 10 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
A number of years ago, I had a fantastic goat cheese and roasted vegetable wrap at Big Tree Lodge in Yosemite National Park. It was the best meal of my trip, so I knew I had to recreate it. You can use different types of goat cheese to mix it up. —Debra Keil, Owasso, Oklahoma

Ingredients

  • 2 small zucchini, sliced diagonally
  • 1 Japanese eggplant, sliced diagonally
  • 1 large sweet red pepper, sliced
  • 2 slices red onion
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 4 ounces fresh goat cheese
  • 4 wraps or flatbreads
  • 4 cups fresh spinach

Directions

  1. Place zucchini, eggplant, red pepper and onion in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.
  2. In a large bowl, combine remaining 1 tablespoon oil, red wine vinegar, oregano, basil and thyme. Add cooked vegetables; toss to coat.
  3. Spread each wrap with 1 ounce goat cheese. Divide vegetable mixture over cheese (drain excess liquid). Top with spinach; roll up tightly and serve.

Nutrition Facts

1 wrap: 632 calories, 28g fat (7g saturated fat), 38mg cholesterol, 1552mg sodium, 92g carbohydrate (16g sugars, 22g fiber), 19g protein.

A number of years ago, I had a fantastic goat cheese and roasted vegetable wrap at Big Tree Lodge in Yosemite National Park. It was the best meal of my trip, so I knew I had to re-create it. You can use different types of goat cheese to mix it up. —Debra Keil, Owasso, Oklahoma
Recipe Creator

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