Grilled Veggie Tortillas
Your gardens bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this thats 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.
Your gardens bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this thats 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.
- 1/2 teaspoon salt
- 1 large tomato chopped
- 2 tablespoons olive oil divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 tablespoon minced fresh basil
- 4 whole wheat tortillas (8 inches)
- 1 tablespoon minced fresh oregano
- 2 tablespoons prepared pesto
- 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
- 1/4 cup reduced-fat mayonnaise
- Carbohydrate 4.63533208437311 g
- Cholesterol 5.25000000443809 mg
- Fat 6.87888667158624 g
- Fiber 1.26830833182236 g
- Protein 0.819831250111586 g
- Saturated Fat 1.05239829242711 g
- Serving Size 1 1 serving (82g)
- Sodium 104.141416752019 mg
- Sugar 3.36702375255076 g
- Trans Fat 0.391532416913622 g
- Calories 80 calories
Step-by-step
- 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.
A Busy Mom's Quick and Delicious Weeknight Meal: Grilled Veggie Tortillas
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of homework, bath time, and the ever-present question: "What's for dinner?" I need recipes that are quick, easy, and most importantly, delicious enough to please my picky eaters. This Grilled Veggie Tortilla recipe has become a lifesaver. It's not only incredibly flavorful but also adaptable to whatever vegetables I have on hand. I can honestly say it's one of my go-to meals, and I'm always excited to whip it up. The best part? The kids love helping with the grilling (under close supervision, of course!), making it a fun family activity.
The beauty of this recipe lies in its simplicity. It's a blank canvas for culinary creativity. Sometimes I use zucchini and yellow squash, other times I add bell peppers or even leftover grilled chicken for extra protein. The pesto mayonnaise sauce is the perfect complement to the grilled vegetables, creating a vibrant and satisfying flavor combination. The whole wheat tortillas add a wholesome touch, and the melted mozzarella cheese brings everything together perfectly. It's the kind of meal that feels both healthy and indulgent, something that I appreciate as a busy mom who tries to balance nutrition with convenience. The prep time is minimal, and the cooking time is even less, which means more time for family and less time stressing over dinner.
I often find myself making a double batch, as leftovers are just as delicious the next day. This is especially helpful for those crazy mornings when time is truly of the essence. I pack it up in my kids' lunchboxes, and they are always excited to have these delicious tortillas again. I've found it’s easy to adapt for lunchboxes or to share as part of a picnic; just make sure to pack the sauce separately! The versatility of this dish extends beyond just dinner; it makes a fantastic lunch or even a light supper. And this adaptability makes it a recipe that I can rely on, no matter how busy my week gets.
Beyond the practicality, this recipe is a celebration of fresh, seasonal ingredients. Summertime is my favorite time to make it, when the zucchini and squash are plump and bursting with flavor. But honestly, it works year-round! I often use frozen vegetables in the colder months, and it still comes out perfectly. It's a testament to how simple ingredients can transform into something truly special when combined with a little creativity and love. It's more than just a meal; it's a moment of connection and a reminder that even amid the chaos of everyday life, we can still savor delicious, healthy food. So next time you're searching for a quick, easy, and undeniably tasty weeknight dinner, give this Grilled Veggie Tortilla recipe a try. You won't be disappointed!
