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There’s nothing quite like learning how to cook vegetables on the grill.
The smoky flavor isn’t the only good thing, grilled veggies are easy and healthy. Try our Veggie tortilla with Pesto, a special idea to celebrate the arrival of summer during your BBQ dinners!
If you prefer you can use Italian flatbread (Piadina) instead of tortilla for a lighter recipe.
Preparation: 40-50 minutes - Cooking: 20 minutes
Difficulty: Easy - Portions: 4-6 persons - Cost: Low
Ingredients for 4-6 persons
How to make Veggie Tortillas with Pesto
Remove and discard the stems form the portobello mushrooms.
Slice the cheeks off of the peppers, slice the squash and zucchini into planks and slice a medium red onion into ¼ inch rounds.
After you have sliced the mushrooms, peppers, squash and zucchini, put all the vegetables on the hot BBQ grill.
Once the vegetables have good grill marks, are firm yet tender- go on and remove them and transfer to a platter or cutting board.
In the meantime, preheat a griddle or large skillet and brush with a little oil.
Then on an 8-inch tortilla (you can use Italian Piadina if you prefer) sprinkle a little cheese and crumbled salted ricotta cheese.
Next, top with veggies, a few dollops of pesto and then more salted ricotta and grated farmers cheese.
Then place the whole thing onto the hot griddle.
Next, top with a second tortilla and cook until golden, crispy and oozing cheese.
Now let the tortillas cool a bit before you slice into halfs or fourths and enjoy them with your preferred BBQ dinner!