Grilled Veggie Wraps

Vegetarians can enjoy delicious food on the grill.

Grilled Veggie Wraps

Ingredients:
2 Low Carb High Fiber Large Tortillas
Two 1/2-inch-thick peeled eggplant slices (cut lengthwise)
1 large portabello mushroom cap
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
3 tbsp. plain fat-free yogurt
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes salt
2 dashes black pepper

Directions:
Spray grill well with nonstick spray, and bring to medium-high heat.

Grill all the veggies for 5 minutes with the grill cover down. Then carefully flip with long barbecue tongs.

Grill veggies for about 5 minutes longer with the grill cover down, until slightly soft and blackened. Remove from grill and allow to cool slightly.

Meanwhile, in a small dish, combine yogurt, basil, and garlic, and mix well. Set aside.

Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortillas slightly in the microwave (or carefully and quickly on the grill).

Spread half of the yogurt mixture onto each tortilla. Place a slice of eggplant down the center of each tortilla, and place a slice of zucchini on either side. Sprinkle with salt and black pepper.

Evenly distribute mushroom and pepper slices between the two tortillas, laying them in the same direction as the other veggie slices. Roll each tortilla up like a burrito.

Slice each wrap in half (giving you four halves total).

MAKES 2 SERVINGS

Thanks to Hungry Girl for statistics PER SERVING (two halves): 145 calories, 3.5g fat, 483mg sodium, 31g carbs, 16.5g fiber, 8g sugars, 12g protein

Open House very successful

Touring the Craftsman-style Hearn Home on Northern Ave in Phoenix was amazing. And everyone enjoyed the wonderful food and drinks, listening to the many speakers and just visiting with Historical League members and guests.

Loved the "before" and "after" photos of the extensive remodel.

We all enjoyed guest speaker Reba Wells-Grandrud talk of Sunnyslope community history. She has authored and co-authored several books

including assisting on the new AZ Centennial book Recollections and Reflections An Arizona Historymakers Centennial Commemoration. This book is an official AZ Centennial Legacy Project. Reba has been very involved in the Sunnyslope Historical Society as well as Arizona Historical Society, is a "CultureKeeper" as well as a long-time Historical League member.

RAINBOW VEGGIE SHOTS WITH BLUE CHEESE DRESSING

This delightful display of veggies was impressive.

Vegetables:

50 Carrot sticks

50 Red Pepper sticks

50 Yellow Pepper sticks

50 Celery sticks

50 Jicama sticks

50 English Cucumber sticks

Method:

1. Wash vegetables. Peel carrots and jicama.
2. Cut the vegetables in 5-6-inch lengths, about the width of your baby finger. Please leave the leaves on the celery ends. The vegetables should be slightly different lengths.
3. Keep the vegetables chilled in zip-top bags. They can be cut a day ahead.

Dressing Ingredients:

½ cup Blue Cheese

3 T buttermilk

3 T sour cream (low-fat is OK, but don’t use non-fat)

2 T mayonnaise

2 T white wine vinegar

1 clove garlic, finely minced or micro-planed

1 t sugar

2 T parsley, chopped

S&P to taste

Method:

1. In a medium sized bowl mash blue cheese with a potato masher or fork until it resembles cottage cheese.
2. Add remaining ingredients and stir until blended.
3. Add salt and pepper to taste.
4. Cover and chill until ready to serve.
5. The dressing can be kept covered in the refrigerator for several days.

Makes about 1 cup