Mediterranean Grilled Vegetables in Lavash

Try this delicious sandwich packed with healthy grilled vegetables and dressed with a fat-free Greek yogurt sauce. [quicklook-recipe prep_time=”20 min”

Try this delicious sandwich packed with healthy grilled vegetables and dressed with a fat-free Greek yogurt sauce.

[quicklook-recipe prep_time=”20 min” cook_time=”10 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 1 medium eggplant (1 pound), peeled and sliced lengthwise 1/4-inch thick
  • 2 tablespoons oil-packed sun-dried tomato strips
  • 2 red bell peppers, seeded and quartered
  • 1 pound zucchini, sliced lengthwise 1/4-inch thick
  • 1 small red onion, sliced crosswise
  • 1/8 teaspoon salt

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon ground black pepper
  • 1/3 cup fat-free Greek yogurt
  • 1/3 cup reduced-fat cream cheese
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 2 tablespoons fresh lemon juice
  • 4 whole-wheat lavash (12-inch size)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Heat a grill to medium-high heat.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Place the eggplant in a colander, sprinkle lightly with a pinch of the salt, and toss well. Let stand in sink for 30 minutes, then rinse under cool water, and pat dry. Meanwhile, drain the oil from the sundried tomatoes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Grill the eggplant, peppers, zucchini and onion directly over the heat until nicely grill-marked and just tender, 3 to 5 minutes per side. Let cool slightly, then slice all of the vegetables crosswise into pieces about 1/2-inch wide.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Chop the sundried tomatoes and place in a small bowl. Stir in the yogurt, cream cheese, oregano, 1 tablespoon of the lemon juice, and the remaining pinch of salt, and 1/8 teaspoon pepper.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]For each wrap, spread a lavash with about 3 tablespoons of the sundried tomato mixture. Starting about 1 inch up from the bottom of the lavash, arrange rows of eggplant, peppers, zucchini and onion, keeping the ingredients on the bottom third of the lavash. Sprinkle with a generous 1/4 teaspoon of lemon juice.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Fold the bottom of the lavash over the filling then fold in about 1 inch of the sides. Roll firmly away from you and cut each wrap in half on a diagonal.[/step-item]

[nutrition-info calories=”375″ calories_fat=”” fat=”5 g” sat_fat=”2 g” choles=”11 mg” sodium=”523 mg” carbs=”64 g” sugars=”” protein=”16 g” fiber=”9 g”][/nutrition-info]

[/step-list-wrapper]

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Originally Published in Reader's Digest