Hy-Vee: Tips on grilling & Grilled Veggie Wrap recipe

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Grilling out tonight? Don’t forget your fresh and in-season produce too!  Hy-Vee Registered Dietitian, Adrienne Hartley, will show easy ways to add fruit and vegetables to the grill and a great recipe for leftovers.


Best Grilling Choices:

  • Asparagus
  • Yellow Squash
  • Peaches
  • Apricots
  • Bell Peppers
  • Mushrooms
  • Pineapple
  • Berries
  • Onions
  • Corn
  • Pears
  • Nectarine
  • Zucchini
  • Bananas

How to Grill Vegetables:

  1. Wash and cut vegetables to desired size.  Make all pieces about the same size for even cooking.  Time-saver tip: Purchase pre-cut vegetables!
  2. Using a foil grill pan, baking sheet or a medium-sized piece of foil, spread cut vegetables evenly.
  3. Add a drizzle of olive oil and add seasoning of your choice; toss to coat evenly.  Dietitian’s pick: minced garlic, black pepper, lemon zest, fresh herbs or a salt-free seasoning blend.  Fruit can be flavored with cinnamon or a touch of sugar.
  4. Cover the foil pan or baking sheet with foil.  If using foil, wrap the foil around the vegetables and seal to close.  Place on the grill on medium heat.  Cook for approximately 20 minutes, stirring occasionally, or until vegetables are tender.

Grill Once, Eat Twice

Not only can vegetables be eaten immediately following grilling, but leftover veggies can also be used to create other meals throughout the week.


Grilled Veggie Wrap recipe:

All you need:

  • Flatout whole grain wraps
  • Mini mozzarella cheese pearls
  • Hummus
  • Leftover grilled vegetables


All you do:

  1. Lay the wrap flat on a plate.  Spread a thin layer of hummus onto the wrap.
  2. Layer the vegetables in the center of the wrap.  Place 3-4 mozzarella cheese pearls in the center of the vegetables.
  3. Fold the sides of the wrap around the vegetables and wrap tightly so that the vegetables are sealed inside the wrap.

More great ideas for using leftover grilled vegetables:

  • Stuff inside a wrap, quesadilla, taco or burrito
  • Serve over a baby spinach or kale salad
  • Make a grilled cheese sandwich filled with grilled veggies
  • Use as a topping for pizza
  • Serve over whole grains (like quinoa or brown rice) with a sprinkle of cheese
  • Add to scrambled eggs or a baked egg casserole

Adrienne Hartley represents Hy-Vee as a nutrition expert promoting healthy eating throughout the community. Adrienne is a member of the Academy of Nutrition and Dietetics.



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