Grilled Vegetable and Hummus Wrap

Instructions

1. Step 1

   Prepare the zucchini, eggplant, bell peppers, and onion as specified.

   Ingredients used: 250.0 gr Eggplant, 300.0 gr Red Bell Pepper, 150.0 gr Red Onion, 200.0 gr Zucchini

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the prepared vegetables in the mixing bowl. Add the olive oil, salt, and black pepper, then toss until evenly coated.

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: mixing bowl, tongs

3. Step 3

   Preheat the grill pan over medium heat.

   Timer: 5 min (fixed)

   Cookware: grill pan

4. Step 4

   Grill the eggplant, bell pepper, and onion in batches until tender and marked, turning once.

   Timer: 10 min (fixed)

   Cookware: grill pan, tongs

5. Step 5

   Grill the zucchini until tender and marked on both sides, turning once.

   Timer: 7 min (fixed)

   Cookware: grill pan, tongs

6. Step 6

   Return all the grilled vegetables to the mixing bowl, add the lemon juice, and toss gently.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: mixing bowl, tongs

7. Step 7

   Warm each tortilla in the dry grill pan over medium heat for 20 to 30 seconds per side, until flexible.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Flour Tortilla

   Cookware: grill pan, tongs

8. Step 8

   Spread the hummus evenly over the tortillas. Top with the spinach and grilled vegetables, fold in the sides, and roll each tortilla tightly into a wrap.

   Ingredients used: 60.0 gr Baby Spinach, 240.0 gr Hummus

   Cookware: cutting board