Zucchini Health Wraps

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Have you ever thought what the world would be like without vegetables? Have you ever wondered what would happen to us vegetarians, then? I couldn’t even ‘start’ to imagine. This diet program had changed my whole attitude towards cooking and eating. One reason may be that my hunger is absolutely controlled and my system cannot take more than a certain amount of anything now.

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So, here is my salad from today morning. It is a salad-cum-wrap-cum-lunch. You can add more spices if you like, but I somehow liked it simple this time.

For the wraps:

1. 2 fat Zucchinis, sliced length-wise

2. a tbspn of extra virgin olive oil

3. salt and fresh ground black pepper

For the filling:

  1. 100 gm fresh spinach, cleaned and dried, and sliced
  2. 100 gm of horse gram sprouts (or nay sprouts of your choice)
  3. 1 red onion, sliced finely
  4. 1 bell pepper (any color), sliced finely
  5. 4 cloves of garlic, mashed
  6. A few sprigs of fresh thyme, leaves picked
  7. 2 green chillies, finely sliced
  8. Salt
  9. Tooth picks (optional)

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–        Make your filling first, so that it cools down while you get your wraps ready. In a hot heavy bottom dish, add a tspn of oil, and sauté the onions for 3 min. Add in the sprouts, bell pepper, green chillies and garlic, and cook for another 5-7 min. I did not add salt at this stage, but added it in the end, so that there is no release of water from the pepper and the onion.

–        Switch of the stove, and then add in the spinach leaves. Stir them in, close the dish up with a lid, and let the leaves just cook in the steam. This ensures they are not over-cooked and at the same time they are nutritious.

–        Turn a griddle absolutely hot. Salt your Zucchini slices on both sides, and pour half a tspn of oil on the griddle just to lubricate it. Salting you slices before-hand makes them a little yielding, making it easy to wrap later on.

–        Place your slices and grill them till you find them soft enough to roll. You will know when they become this way.

–        Place the grilled zucchini slices on a plate, take a tspn or so of the filling (now the thyme added and the filling salted; but do adjust your seasoning), and wrap them tight. You could place a toothpick or two, so that they stay intact. Serve warm. Ideally for lunch. 

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