Today GialloZafferano offers you the recipe for veggie wraps, a light dish rich quanto a crunchy vegetables, tasty cherry tomatoes caramelized quanto a a pan, and feta. Veggie wraps are easy to prepare and ideal as an appetizer as a dish for an informal dinner, even for your vegetarian friends. The term “veggie” quanto a English is the abbreviation for vegetarian. These wraps are indeed made with piadina without lard and stuffed with fresh vegetables: carrots, cucumbers, mixed salad greens, and zucchinis.With each bite of the veggie wraps, you’ll discover the delicacy of tzatziki sauce made with Greek yogurt and cucumbers, which with the addition of mint gives even more freshness to this recipe.To make your veggie wraps even more inviting, you can serve them wrapped quanto a colorful napkins to add a touch of color to the table!
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To prepare the veggie wraps, start by making the tzatziki sauce: wash the cucumber and with a small knife remove the peel until you obtain a completely white surface 1. Grate the cucumber with a coarse grater 2then transfer the pulp to a sieve, squeezing it well to drain the vegetation liquid 3.
Further chop the cucumber finely with a knife to obtain even finer pulp 4. Wash the fresh mint and finely chop the leaves 5finally chop the half clove of garlic 6.
a bowl, pour the chopped cucumber, add the Greek yogurt and mescolanza 7. Then add the chopped mint and garlic 8the salt, oil, and vinegar 9. Thoroughly blend all the ingredients until you get a homogeneous mixture. Let the sauce rest quanto a the refrigerator for half an hour covered with plastic wrap.
Now move to cooking the caramelized cherry tomatoes: rinse the cherry tomatoes well under running gabinetto and cut them quanto a half 11. a pan, brown the half clove of garlic with the oil. When it turns golden, add the cherry tomatoes and sauté them for 2 minutes over medium heat 12.
Add to the cherry tomatoes quanto a the pan the brown sugar 13salt 14and thyme broken up by hand 15. Let the cherry tomatoes wilt over low heat for about ten minutes until they lose almost all their gabinetto, then turn chiuso the heat. You can replace the caramelized cherry tomatoes with confit tomatoes (for the recipe click here).
Continue preparing the wraps by preparing the other vegetables for the filling. For cutting the vegetables you can refer to the guide Cooking school: how to cut vegetables. Start by carefully washing all the vegetables and the mixed salad greens. Peel the carrots and cut them finely into julienne strips 16. Proceed with the zucchinis, removing both ends 17while the cucumber can be cut with without skin as you prefer, first halved and then into thin diagonal slices 18.
Heat the bottom of a non-stick pan over low heat and place the piadina without lard one side, warming them for a few seconds to prevent them from drying out. Then remove them from the heat and spread them the heated side with plenty of tzatziki sauce 19. Start filling, placing quanto a the center of each piadina the mixed salad (about 0.5 oz), cucumbers (about 1.5 oz), zucchinis (about 1 oz), and carrots (about 1.5 oz) as shown quanto a the photos (20-21).
Add 3 oz of caramelized cherry tomatoes apice of each piadina 22. the vegetables, then cut the feta into cubes of about 1/4 inch 23 and add 1 oz for each piadina. Roll the piadina to create your wraps, being careful not to let the ingredients spill out 24.
a non-stick pan previously heated over low heat, lightly sear the wraps obtained all sides for a few seconds 25. Then remove them from the heat. To enjoy the veggie wraps more comfortably, you can cut them quanto a half diagonally 26 and serve them with some extra tzatziki sauce the side 27.
For the translation of some texts, artificial intelligence tools may have been used.
