Grilling veggies for lunch

The last time I went out to lunch I had a very nice hummus grilled vegetable wrap. I wondered how much work it would be to replicate this treat as a weekday lunch for myself. I wanted something new and healthier for lunch. My main issue was the grilled vegetables. I typically take maybe an half hour for lunch and the though of whipping the cover off the grill each day seasoning and grilling veggies I’d need wasn’t appealing. Particularly since the grilled veggies in the hummus sandwich were cold. The solution. Chop a 9×11 pan full of zucchini, eggplant, red peppers, poblano peppers, and Hatch or Anaheim chiles then season with grill spray and a little garlic powder. Grill the entire batch. Put the peppers in a bowl and cover with a towel to make them easier to skin and seed.  Let the other vegetables cool on a plate before putting all of them into a container in fridge. Now you have the base vegetables to make delicious wraps for the whole week!

Another lunchtime specialty involving grilled vegetables are portabella and cheese whole wheat quesadillas. You’ll need to slice and season the mushroom before grilling them. However, the key to making these tasty quesadillas is to use a mix of mozzarella and a strong cheese like gorgonzola or Pecorino Romano. The mozzarella will melt nicely and hold the quesadilla together while the stronger cheese will give the quesadilla its flavor. If you want to add a little more flavor you can include spinach in the quesadillas.

These two options will add some variety to your weekly lunches and keep them still relatively healthy.

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