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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/grilled-vegetable-wrap-with-hummus-and-fresh-toppings-recipe/