Veggie Burgers

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Pizza Recipes: Veggie Pizza

Jul 28, 2003 I have been making this veggie pizza for years and it is always a requested dish at the company potluck and is always the first item gone! For the cream cheese/mayo mixture, I also add onion salt to taste along with the dillweed. I use a variety of veggies, such as broc, caulif, shredded carrots, red onion, black olives, peppers, radishes, etc. I make it very colorful! It can be a little tedious to cut up all these veggies, but it's very good!

—TAMMYLKMOORE 

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Grilled Veggie Tortilla Wraps

Grilled Veggie Tortilla Wraps Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.

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Would you make this recipe again?YesNoWrite a review [X] Grilled Veggie Tortilla Wraps Recipe Prep: 20 min. + marinating Grill: 10 min. Yield: 4 Servings 20 10 30 Ingredients 3 tablespoons red wine vinegar3 tablespoons olive oil1 teaspoon lemon-pepper seasoning1 garlic clove, minced1/2 teaspoon dried oregano1/2 teaspoon dried basil2 medium zucchini, cut lengthwise into 1/4-inch slices1 medium yellow summer squash, cut lengthwise into 1/4-inch slices1 medium sweet red pepper, cut into strips4 ounces cream cheese, softened1 tablespoon prepared pesto4 whole wheat tortillas (8 inches), warmed Directions In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once. In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender. Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 wrap equals 361 calories, 23 g fat (8 g saturated fat), 32 mg cholesterol, 382 mg sodium, 31 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Grilled Veggie Tortilla Wraps in Country Woman March/April 2007, p29

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(1-3) of 3 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Aug. 20, 2010 by lindajoynes

Sounds like a keeper! However, use low-fat cream cheese, check the pesto and use the lowest fat and calories, and use less EVOO in the beginning; maybe a little mustard to the mix!

Reviewed on Aug. 20, 2010 by cheriwinkle

Deb-I believe 'reserved' was used because you mix it together, then grill the veg, than come back to the cream cheese mixture. 4 oz. cream cheese would make 1 oz. per tortilla--not a lot, so I don't believe any was used for anything else.

Reviewed on Aug. 20, 2010 by Debbieorn

I believe a step is missing from the recipe. It says to spread the "reserved" pesto cream cheese but I don't see where I was supposed to use it or how much in the first place. The dish looks VERY enticing and I'd sure like to know how to make it.

Thank you

Debbie T. from St. Charles

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Sandwiches: Spring Veggie Bagel Sandwich

May 06, 2012 My daughter asked for these for her lunchbox, which means it's a winner! We grow our own radishes and arugula, and will have our own tomatoes later this Summer, so this is a perfect way to use our garden for a quick and healthy meal. We prefer the thin bagels over regular, and pictured is a whole wheat version. The cream cheese mixture has a subtle but savory flavor, and combined with the spiciness of the radishes and arugula, it's a definite treat. I'll make these often when my garden grows! Thanks!

—jrbaker 

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Open-Faced Enchilada Veggie Quesadillas

I am always on the look out for quick and easy meal ideas. I love to cook but some nights I just want to make something that can be made quickly with ingredients we have on hand. Oh, and of course, I want it to taste good. One of my new favorites is TK member and fellow TK Blog contributor Amber’s recipe for Open-Faced Enchilada Veggie Quesadillas. I love making these for a quick lunch or weeknight dinner. I love that this recipe is easy, but I also love that it’s a combination of two of my favorite Mexican meals: enchiladas and quesadillas. 

To make these, you will need: flour tortillas, olive oil, onion, salt, pepper, bell peppers, enchilada sauce, black olives, Monterey Jack cheese, cilantro, and sour cream. 

Preheat oven to 400ºF. On an ungreased baking sheet lightly sprayed with oil, place the tortillas and pierce all over with the tines of a fork.

Bake for 5-6 minutes. You want them to puff up and begin to turn golden brown. Remove and let cool but keep the oven on.

Grab a large skillet. Drizzle in the olive oil and heat over medium heat.

Add the onions, seasoning with salt and pepper to taste. Lower the heat to medium-low.

Cook over medium-low heat for 8-10 minutes, until onions turn translucent and begin to caramelize. Stir occasionally.

When the onions are almost done, add the peppers.

Cook just until peppers begin to soften, then remove from heat.

Spoon enchilada sauce over the tortillas.

Spread the sauce evenly over the tortillas. 

Top with the onions and veggies.

Add the olives. 

Sprinkle on the cheese.  

Place back in the oven for 5-6 more minutes, until the cheese has melted.

Remove from oven. Garnish with fresh cilantro and sour cream.

Serve the quesadillas warm. 

Enjoy! 

If you are in the mood for Mexican, you have to make these Open Faced Veggie Quesadillas. The quesadillas are loaded with colorful veggies and melty cheese! And the sour cream adds the perfect amount of creaminess.  We like to cut the quesadillas into little triangles, like pizza. They are fun to make and eat! This is a great recipe for adults and the kiddos. 

Thanks Amber for a great recipe! Open Faced Veggie Quesadillas are a regular at our house! Make sure you visit Amber’s blog, Sprinkled with Flour, for beautiful photos and delicious recipes. 

Open Faced Enchilada Veggie Quesadillas.

Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.

In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.

Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.

4 whole Flour Tortillas2 Tablespoons Olive Oil1 whole Onion, Thinly Sliced¼ teaspoons Salt To Taste? teaspoons Black Pepper To Taste½ cups Green Bell Pepper, Diced½ cups Yellow Bell Pepper, Diced½ cups Red Bell Pepper, Diced¼ cups Enchilada Sauce½ cups Black Olives, Chopped1 cup Shredded Monterey Jack Cheese¼ cups Fresh Cilantro, Chopped¼ cups Sour Cream For Garnish

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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

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