Grilled Vegetable Wrap Sandwich


  • 1 large red onion
  • 2 large red peppers
  • 3 Portabella mushrooms
  • 1 medium eggplant
  • ½ cup of peppercorn marinade
  • 6 flour tortillas, 7 inches in diameter
  • 2 cups of baby argula (optional) - mixed greens can be used as well
  • 6 slices of harvarti cheese


  1. Preheat oven to 350°F.
  2. Wash the vegetables and drain.
  3. Cut the peppers each into large strips.
  4. Cut the onion into 1/2 inch wedges.
  5. Cut portabella mushrooms length-wise in long strips.
  6. Slice eggplant.
  7. Place vegetables in a large bowl, then pour peppercorn marinade all over and toss.
  8. Transfer everything to a baking pan and bake for 30 – 45 minutes.
  9. Remove from pan and cool for 30 minutes.


  1. Reheat the panini grill to medium-high heat (375°F). or use a frying pan.
  2. Spread grilled vegetables in center of tortilla, cheese and argula.
  3. Fold in the sides of tortillas and wrap as shown in pictures.
  4. Brush olive oil over the top and bottom of tortilla wrap.
  5. Grill for about 4 minutes until the tortillas are toasted, the cheese is melted and grill marks appear.
  6. Serve immediately and enjoy!

Serves 4 - 6.   Enjoy!