Serves 4-6

1  eggplant, peeled & cut into ¼ inch slices

2  zucchini, cut into ¼ inch lengthwise slices

2  red bell pepper cut into ½ inch slices

2  yellow bell pepper cut into ½ inch slices

2 small red onions cut into ½ inch slices

1 cup thinly sliced fennel, (about 1 bulb)

2 large Portobello mushrooms, stem and gills removed

½ cup soft goat cheese 

6    10” flour tortillas


½ cup balsamic vinegar

½ cup extra virgin olive oil

2 tbsps lemon juice

1 tbsp soy sauce

3 cloves garlic finely minced

¼ cup chopped fresh basil

Salt and freshly ground pepper


Whisk all the marinade ingredients together in a bowl and add the vegetables, tossing to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

Drain vegetables and transfer to an oiled cookie sheet. Broil the vegetables 4 inches from the heat for approximately 4-5 minutes per side until the vegetables are tender and lightly brown. Alternatively grill the vegetables over medium high heat 4-5 minutes per side on your barbecue. When done cut the eggplant slices into ¼ inch slices and the mushroom caps into ½ inch slices. Set all vegetables aside to cool.

To make the tortillas more pliable you need to heat them slightly. Either wrap them in foil and heat in a 350 oven for 10 minutes or place the stack between 2 damp paper towels and microwave on high for about 10 seconds. Keep tortillas covered while you are working. Spread goat cheese horizontally across the bottom half of each tortilla leaving 1 one-inch border on each side. Top with the grilled vegetables and season with salt and pepper. Fold the both sides in toward the center and over the filling. Then fold the bottom edge up and over the filling and continue folding firmly until it completely wraps the filling. Serve immediately. If you prefer you can wrap the wraps in foil and heat in a 350 oven for 10 minutes.

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