Active Ashley's Kitchen

I saw this recipe and thought it looked like a veggie filled meal.  I adapted the recipe and served it on a sun-dried tomato wrap instead of slices of bread.  I also grilled the zucchini and used raw red onions versus pickled red onions for time’s sake.  This was a filling meal that I will make again someday. 

Recipe adapted from Food Network

Ingredients:

1 cup plain nonfat Greek yogurt

3 tablespoons ketchup

1 tablespoon sweet pickle relish

1 heart romaine lettuce leaves separated (or bibb lettuce)

Dill Havarti cheese slices

2 radishes

Juice of 1 lemon

1 eggplant

4 garlic cloves

1 teaspoon minced thyme

Salt and pepper

Olive oil for brushing grilled vegetables

1 red onion sliced

2 portobello mushrooms gills removed

1 zucchini

1 beefsteak tomato

Spinach or other lettuce

Sun dried tomato wrap or bread

Directions:

1. Sauce- Whisk the yogurt, ketchup, and relish in a small bowl.
2. Marinated Radishes- thinly slice 2 radishes.  Toss with juice from ½ lemon.  Season with salt and pepper.  Let marinate at least 20 minutes.
3.  Grilled Eggplant and Zucchini- Mix ½ cup olive oil, 3 minced garlic cloves, 1 teaspoon minced thyme.  Thinly slice 1 eggplant.  Brush with garlic oil mixture.  Grill on medium heat 3 minutes per side.
4. Grilled Portobello- Mix 1/4 cup olive oil and 1 minced garlic cloves.  Remove the gills and stems.  Brush the olive oil over both sides.  Grill on medium heat 3 minutes per side.
5. Marinated Tomatoes- slice 2 beefsteak tomatoes.  Season with salt and pepper.  Let sit at least 20 minutes.
6. To serve- Spread yogurt sauce on wrap.  Top with spinach, 1-2 slices of cheese, grilled zucchini, eggplant, and portobello, tomato, radish, and sliced red onion.