Keeping it simple on this Meatless Monday with this recipe for a Grilled Veggie Wrap that I developed for Beemster. Pick up some eggplant, zucchini, and peppers at your Farmers’ Market, brush them with some prepared pesto, grill then wrap it all up with delicious, melty Beemster.
Beemster Vlaskass adds creamy cheesiness to the wrap, while pesto adds the flavor. Using pesto is such a quick and easy way to add flavor to so many dishes. And this is the perfect time of year to harvest your homegrown basil or grab a big bunch from the Farmers’ Market and make you’re own pesto. Whip up a batch and store in the fridge or you can even freeze it in ice cube trays so it’s easy to defrost just the right about when needed.
If you don’t make you’re own, no worries. There are some refrigerated pestos that taste just as good as homemade. My two favorites are Rana and Buitoni. I almost always have one of them on hand for a quick flavor boost.
- 1 small eggplant , sliced
- 1 small zucchini , sliced
- 1 red bell pepper , halved
- 2 tablespoons prepared pesto
- 2 roasted red pepper wraps or whole grain wraps
- 1 cup grated Beemster Vlaskaas
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Brush vegetables with pesto and grill until tender. Arrange ½ cup Beemster over each wrap. Place on grill and cook until Beemster is just melted.
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Arrange vegetables evenly over Beemster. Fold in ends and roll up wraps.
Use a keto friendly wrap to make this keto compliant.
