Grilled Veggie Tortilla Rolls Recipe

About this recipe

A delicious vegan dinner option featuring grilled zucchini, yellow squash, and carrots wrapped in warm tortillas with a tangy vegan mayonnaise spread. Perfect for a quick and satisfying meal.

Ingredients

• 1 Bunch Coriander Leaves (Kotthambari)
• 500 g Carrot
• 500 g Pluckk Organic Hybrid Tomatoes
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 250 g Zucchini Green
• 150 g Spring Onion (Kandychi Path)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 75 g On1Y Whole Black Pepper

Instructions

1. 1. Slice 2 zucchinis, 2 yellow squashes, 2 carrots, 2 tomatoes, and 1 red onion lengthwise into thin strips.
2. 2. In a bowl, mix 3 tablespoons of oil with a pinch of salt and pepper to create a marinade. Add the sliced vegetables and toss to coat evenly. Let them marinate for at least two hours.
3. 3. Heat a grill or grill pan over medium heat. Grill the marinated vegetables for 2-3 minutes on each side until they are tender and slightly charred.
4. 4. Warm 6 flour tortillas in a dry skillet or microwave until pliable. Spread each tortilla with 1 tablespoon of vegan mayonnaise.
5. 5. Evenly distribute the grilled vegetables onto the tortillas. Roll each tortilla tightly, trim the ends, and cut each roll into three equal parts.
6. 6. Garnish the rolls with 2 tablespoons of chopped coriander leaves and serve immediately.