Grilled Vegetable Wraps

Hello Friends,

Before I share all of the wonderful details about our honeymoon (including our almost 3-day trip home, complete with being stuck in airports for 24 hours and car trouble 1 hour from home!), I figured I should finish the menu for this week by adding two more recipes.  This is the first of the two and is a perfect way to use grilled veggie leftovers.  I love grilling in the summer and often prepare too many of my favorites: grilled zucchini, eggplant, summer squash, peppers, and red onions.  I will often make this recipe either for lunch or dinner to use up all of this yummy summer produce.  If you are making it for dinner, I would couple it with a simple couscous or rice dish.

Grilled Vegetable Wraps

Prep Time: 20 minutes
Serves: 2

~assorted grilled vegetables, sliced, tossed with salt, pepper, and olive oil, and then grilled to your liking (you can use a variety of vegetables here with a few slices of each)
~ 1/4 cup feta cheese
~ 1 avocado, cubed
~ 2 whole wheat pita wraps
~ 5 basil leaves, chopped into thin strips
~ tbs of fresh lemon juice

Heat up the grilled vegetables (if you are using leftovers) in a non-stick pan.  When they are sufficiently  heated, put them in a bowl with the chopped avocado, feta cheese, lemon juice, and basil.  Toss everything together until the feta cheese melts and becomes a bit creamy.  (It helps to put the feta in the bowl first and pour the vegetables on top.)  The avocado will break up nicely and contributes to the creaminess of the mixture.  Spoon the mixture into your wraps (sometimes I heat those up too to soften them a bit) and enjoy!!