Grilled Vegetable Burrito

Grilled Vegetable Burrito

Grilled Vegetable Burrito Ingredients

1 red sweet pepper, quartered and seeded

1/2 of a small eggplant, cut crosswise into 1/2-inch thick slices

1 medium zucchini, trimmed and halved lengthwise

1 portobello mushroom, stem removed (about 5 ounces)

Nonstick cooking spray

2 cloves garlic, minced

1/8 teaspoon ground black pepper

4 of 7-to 8-inch whole grain tortillas

1 cup shredded reduced fat cheddar cheese

1 cup chopped fresh tomato

1/4 cup Cilantro Pesto (see recipe below)

Lightly coat sweet pepper, eggplant, zucchini, and mushroom with cooking spray. For a charcoal grill, place vegetables on the rack of an uncovered grill directly over medium hot coals. Grill for 3 minutes; turn vegetables. Grill for 3 to 5 minutes more or until vegetables are crisp-tender. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat; cover and grill as above). Remove vegetables from grill; cool slightly.

Coarsely chop grilled vegetables. In a medium bowl, toss together chopped vegetables, garlic, and black pepper. Divide vegetables among tortillas, placing vegetables just below center and to within 1 inch of the edge. Sprinkle vegetables with cheese. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides over filling. Roll up from the bottom.

Return filled tortillas to hot grill rack. Grill for 1 minute; turn and grill for 1 to 2 minutes more or until tortillas are lightly browned. Serve with tomato, and the Cilantro recipe below.

Cilantro Pesto Recipe Ingredients

1 and 1/2 cups firmly packed fresh cilantro leaves

2 tbsps pine nuts, toasted

1 tbsp grated Parmesan cheese

1 clove garlic

3 tbsps olive oil

1 tbsp water

In a blender or food processor, combine cilantro, pine nuts, Parmesan cheese, and garlic. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With the machine running, gradually add oil and water; blend or process until smooth. Cover the surface with plastic wrap and store in a tightly covered container in the refrigerator for up to 2 days.

Nutrition per serving 1 Grilled Vegetable Burrito with Pesto:

293 calories

14 grams fat

20 mg cholesterol

25 grams carbohydrates

581 mg sodium

14 grams fiber

18 grams protein