Recipe: Grilled Italian Wraps
SandwichesGRILLED ITALIAN WRAPS
2 large yellow or red bell peppers, seeded and quartered
1 medium eggplant, thinly sliced
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 (10-to 12-inch) focaccia, warmed
2 tbsp. low-fat Italian dressing
1/3 cup grated Parmesan cheese
1/2 cup shredded romaine lettuce
1/2 cup chopped Roma tomatoes
In large self-sealing bag, combine peppers, eggplant, oil and vinegar. Seal bag and shake well to coat.
Preheat grill. Grill vegetables, basting frequently with any liquid from bag, 10 to 15 minutes, turning once, or until soft and golden.
Spread vegetables on focaccia, top with dressing. Sprinkle with cheese. Lay lettuce and tomatoes on top. Roll and secure with toothpicks. Cut into 4 pieces.
Serves 4
Source; Minneapolis Star-Tribune, December 30, 1999
2 large yellow or red bell peppers, seeded and quartered
1 medium eggplant, thinly sliced
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 (10-to 12-inch) focaccia, warmed
2 tbsp. low-fat Italian dressing
1/3 cup grated Parmesan cheese
1/2 cup shredded romaine lettuce
1/2 cup chopped Roma tomatoes
In large self-sealing bag, combine peppers, eggplant, oil and vinegar. Seal bag and shake well to coat.
Preheat grill. Grill vegetables, basting frequently with any liquid from bag, 10 to 15 minutes, turning once, or until soft and golden.
Spread vegetables on focaccia, top with dressing. Sprinkle with cheese. Lay lettuce and tomatoes on top. Roll and secure with toothpicks. Cut into 4 pieces.
Serves 4
Source; Minneapolis Star-Tribune, December 30, 1999
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