Grilled Vegetable Wrap with Hummus and Fresh Toppings Recipe

Introduction

Grilled Vegetable Wraps are a colorful, flavorful way to enjoy a variety of fresh veggies with a smoky twist. Perfect for a quick weeknight meal or a casual barbecue, these wraps combine tender grilled vegetables with creamy hummus and optional tasty toppings.

Ingredients

• 2 Bell Peppers (various colors)
• 1 Large Red Onion
• 2 Zucchini
• 2 Yellow Squash
• 1 medium Eggplant
• 1 cup Asparagus Spears
• 1 cup Cherry or Grape Tomatoes
• 2 ears Corn on the Cob (shucked)
• 1/4 cup Olive Oil
• 3 tablespoons Balsamic Vinegar
• 2 tablespoons Soy Sauce (or Tamari for gluten-free)
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Thyme (chopped)
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Red Pepper Flakes (optional)
• Salt and Black Pepper to taste
• 8-10 Large Tortillas (whole wheat, spinach, or regular)
• 1 cup Hummus (or other spread such as pesto or tzatziki)
• Optional toppings: Feta cheese (crumbled), Kalamata olives (halved), fresh parsley or cilantro (chopped), sprouts, avocado slices

Instructions

1. Step 1: Wash and chop all vegetables. Cut bell peppers into quarters or large strips, removing seeds. Slice red onion into thick wedges. Trim ends of zucchini and yellow squash and slice lengthwise into 1/4 to 1/2 inch planks. Slice eggplant into 1/2 inch rounds, salting if mature. Snap off tough ends of asparagus. Shuck corn, cut if desired. Leave cherry tomatoes whole.
2. Step 2: In a large bowl or resealable bag, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, fresh thyme, dried oregano, and red pepper flakes if using. Season with salt and black pepper.
3. Step 3: Add all vegetables except cherry tomatoes and corn to the marinade. Toss to coat evenly. Marinate for at least 30 minutes up to 2 hours in the refrigerator.
4. Step 4: Preheat grill to medium-high heat (375-450°F / 190-230°C). Clean and lightly oil grill grates to prevent sticking.
5. Step 5: Grill vegetables in batches. Start with bell peppers, red onion, and eggplant, grilling 5-7 minutes per side until tender-crisp with grill marks. Grill zucchini, yellow squash, and asparagus for 3-5 minutes per side. Grill corn 8-12 minutes, turning frequently. Grill cherry tomatoes last for a few minutes until blistered, using a basket or foil if needed.
6. Step 6: Remove vegetables and let cool slightly. Chop larger vegetables and corn kernels into bite-sized pieces. Leave asparagus and tomatoes whole or halved.
7. Step 7: Warm tortillas according to package instructions on the grill, microwave, or skillet.
8. Step 8: Spread a layer of hummus or chosen spread over each tortilla. Layer grilled vegetables on top. Add optional toppings if desired. Fold sides of tortilla and roll up tightly. Serve immediately while warm.

Tips & Variations

• Salting eggplant slices before grilling reduces bitterness and moisture for a better texture.
• Try different spreads like pesto or tzatziki for varied flavors.
• Add protein by including grilled chicken or chickpeas in the wrap.
• Use gluten-free tortillas if needed.
• For extra smoky flavor, use a charcoal grill or add wood chips.

Storage

Store leftover grilled vegetables and wraps separately in airtight containers in the refrigerator for up to 3 days. Reheat vegetables gently in a skillet or microwave before assembling fresh wraps. Tortillas are best warmed freshly before serving to keep them pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop and marinate the vegetables a few hours in advance or the night before. Keep them refrigerated and grill just before serving for the best freshness.

What can I use instead of a grill?

If you don’t have a grill, you can roast the vegetables in the oven at 425°F (220°C) on a baking sheet or cook them on a grill pan over the stove to achieve similar charred flavors.

Grilled Vegetable Wrap with Hummus and Fresh Toppings Recipe

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4.7 from 133 reviews

A vibrant and flavorful Grilled Vegetable Wrap featuring a colorful medley of marinated and grilled vegetables, layered in warm tortillas with creamy hummus and optional toppings like feta, olives, and fresh herbs. Perfect for a healthy weeknight dinner or casual barbecue, this recipe highlights the smoky, tender texture of seasonal veggies combined with a tangy balsamic marinade.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8–10 wraps 1x
• Category: Lunch, Dinner, Wrap
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 Bell Peppers (various colors, quartered, seeds removed)
• 1 Large Red Onion (cut into thick wedges)
• 2 Zucchini (trimmed and sliced lengthwise into 1/4 to 1/2 inch planks)
• 2 Yellow Squash (trimmed and sliced lengthwise into 1/4 to 1/2 inch planks)
• 1 medium Eggplant (sliced crosswise into 1/2 inch rounds)
• 1 cup Asparagus Spears (tough ends snapped off)
• 1 cup Cherry or Grape Tomatoes (whole)
• 2 ears Corn on the Cob, shucked (cut into halves or thirds if desired)

Marinade

• 1/4 cup Olive Oil (extra virgin recommended)
• 3 tablespoons Balsamic Vinegar
• 2 tablespoons Soy Sauce or Tamari (for gluten-free)
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Thyme (chopped) or 1 teaspoon dried thyme
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Red Pepper Flakes (optional)
• Salt and Black Pepper to taste

Wraps and Sauce

• 8–10 Large Tortillas (whole wheat, spinach, or regular)
• 1 cup Hummus (or pesto, tzatziki)
• Optional Toppings: Feta cheese (crumbled), Kalamata olives (halved), fresh parsley or cilantro (chopped), sprouts, avocado slices

Instructions

1. Prepare the Vegetables: Wash all vegetables thoroughly. Quarter the bell peppers and remove seeds. Cut the red onion into thick wedges. Trim and slice zucchini and yellow squash lengthwise into planks. Slice eggplant into 1/2 inch rounds; optionally salt and let rest for 30 minutes then pat dry if the eggplant is mature. Snap tough ends off asparagus. Shuck corn and cut if desired. Leave cherry tomatoes whole.
2. Make the Marinade: In a large bowl or resealable bag, whisk together olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, fresh thyme, dried oregano, and red pepper flakes if using. Season generously with salt and black pepper.
3. Marinate the Vegetables: Add all vegetables except cherry tomatoes and corn into the marinade and toss to coat evenly. Marinate for at least 30 minutes or up to 2 hours in the refrigerator. Cherry tomatoes and corn can be brushed with marinade during grilling.
4. Preheat the Grill: Preheat grill to medium-high heat (375-450°F / 190-230°C). Clean and lightly oil the grates to prevent sticking.
5. Grill the Vegetables: Grill vegetables in batches, starting with bell peppers, red onion, and eggplant for 5-7 minutes per side until tender-crisp with grill marks. Grill zucchini and yellow squash for 3-5 minutes per side. Grill asparagus for 3-5 minutes, turning occasionally. Grill corn for 8-12 minutes, turning frequently until kernels are tender and slightly charred. Grill cherry tomatoes last for a few minutes until blistered but not bursting.
6. Chop the Grilled Vegetables: Allow vegetables to cool slightly. Chop large vegetables and cut corn kernels off the cob into bite-sized pieces. Leave asparagus and tomatoes whole or halved.
7. Warm the Tortillas: Warm tortillas according to packaging instructions: on the grill, in a microwave, or in a dry skillet to make them pliable.
8. Assemble the Wraps: Spread a generous layer of hummus or preferred spread evenly on each tortilla. Layer with grilled vegetables without overfilling. Add optional toppings such as feta, olives, fresh herbs, or avocado slices. Fold sides and roll tightly from the bottom to create wraps.
9. Serve: Serve immediately while vegetables are warm and tortillas soft.

Notes

• Salting eggplant slices and letting them sit helps reduce bitterness and excess moisture.
• Cherry tomatoes and corn can be marinated separately or just brushed during grilling to avoid oversoftening.
• Adjust red pepper flakes to control spice level or omit for mild flavor.
• For gluten-free option, use tamari instead of soy sauce and gluten-free tortillas.
• Leftover grilled vegetables can be stored up to 3 days refrigerated and used for salads or sandwiches.
• To vary flavors, substitute hummus with pesto, tzatziki, or your favorite spread.

Keywords: grilled vegetable wrap, veggie wrap, healthy wrap, grilled vegetables, vegetarian wrap, summer recipes, easy dinner, Mediterranean wrap