For some people, grilling is limited to the usual hot dogs, hamburgers, sausages or ribs.
But one Rochester Hills dietitian offers a recipe for grilled vegetables as a main course.
After all, the only vegetable at your meal shouldn't be ketchup, Cindy Weiss says.
“There are so many options that not only taste good, but are good for you,” said Weiss, a dietitian with Sola Life and Fitness.
Weiss suggested a wrap filled with grilled veggies (see recipe) such as eggplant (cut to a 1/4-inch thick), zucchini, roasted red peppers and more. Top with fresh basil or lettuce leaves for crunch and add honey mustard for even more flavor.
“You can eat half or whole or even cut it up into skinny pinwheels and serve as hors d’oeuvres,” Weiss said.
Here is her recipe.
GRILLED VEGGIE WRAPS
1 eggplant - washed, trimmed and cut into 1/8-inch slices
2 zucchini - washed, trimmed and cut into 1/4-inch slices
1 jar roasted red peppers - not in oil
2 Tbs olive oil
1 bunch fresh basil - leaves washed and patted dry
Flat sandwich wraps - approximately 6 wraps
Salt and Pepper to taste - go light on salt
Lightly brush each side of eggplant and zucchini with olive oil. Grill on each side approximately 5 minutes or until softened. Season with salt and pepper to taste.
Place one wrap on work surface and spread a thin layer of honey mustard on top. Lay 2 strips each of eggplant and zucchini across center of wrap. Add a few thin strips of roasted red peppers and a couple of basil leaves on top of the veggies.
Roll into a tight wrap and secure with toothpick if needed. Makes 6 wraps.
Serving is 1 wrap, or 8 pinwheel slices.
Prep time: 20 minutes
Nutrition analysis per 1 whole wrap (8 pinwheel slices): 210 calories, 6 g protein, 7 g fat, 29 g carbs, 5 gm fiber
Need more recipes? Our chef blogger, Derek Murray, always has a new one to share.