Grilled Vegetable Tortilla Roll With Roasted Jalapeno Mayonnaise Recipes

ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI

Steps:

• Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
• Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
• Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
• Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

GRILLED VEGGIE WRAPS

Steps:

• In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

GRILLED VEGETABLE HAND ROLLS

Steps:

• Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
• Preheat a grill pan on medium heat.
• Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
• Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
• To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.

GRILLED VEGETABLE ROLL-UPS

Steps:

• After grilling (or broiling) vegetables, let cool enough to handle.
• Chop into 1/4" pieces and combine in a bowl with all remaining ingredients, except tortillas.
• Divide between tortillas, spreading filling to within 1/2" of edge.
• Roll up pinwheel style.
• Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
• Remove plastic wrap and slice in 1" slices and serve. (do not serve ragged looking slices).

TORTILLA ROLLS

Steps:

• Have tortillas at room temperature.
• Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
• Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
• Roll up jelly-roll fashion and wrap each tortilla in plastic film.
• Refrigerate overnight.
• When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
• Serve with salsa.
• Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
• Cook time is chilling time.