The show Mother Nature puts on in the high country is nothing short of spectacular.
Now, I’m no botanist, so I can’t tell you the names of all the flowers, but the array of colors were vibrant and stretched out over the mountain meadows on a recent outing. Throw in the appearance of a few of those mountain blue birds that are so bright blue it looks like someone hand painted them and I’m not sure which muscles will get the bigger workout: the legs from hiking or the finger from pushing the camera button so many times.
I like to use a combination of a thin layer of hummus and a pecan mint pesto for the spread.
I thought it appropriate to offer a nice veggie sandwich recipe for your next outing. The thing about hiking with a veggie sandwich is that the bread can get pretty soggy, so I like to make it a wrap. Since I love flour tortillas and they hold up a little better than basic bread, that is what I’ll use.
Ciabatta bread is also great; of course, then it wouldn’t be a wrap. But, hey, use what you like since you’re the one eating it.
Since this time of year, we are still grilling, you can grill the veggies the night before while you are cooking dinner or roast them in the oven. I also like to use a combination of a thin layer of hummus and a pecan mint pesto for the spread.
Now, make a delicious veggie wrap, go for a hike and enjoy.
Veggie Wraps
For 3 wraps
1 zucchini, sliced lengthwise, ¼-inch thick
1 yellow squash, sliced lengthwise, ¼-inch thick
1 portabella mushroom, sliced in strips
1cucumber, peeled and sliced in circles
1 roasted red pepper, peeled & seeded cut into strips
1 small package bean sprouts
You can marinade the veggies if desired or keep it simple and drizzle with a little olive oil and season with salt and pepper before grilling or roasting. Cook the zucchini and yellow squash until the white flesh turns translucent. Cook the mushroom until it is soft all the way through. When assembling, I like to spread a little humus and a thicker layer of pesto over the entire tortilla. Layer the veggies lengthwise, from top to bottom leaving about 1½ inches on one side veggie free. Start rolling the wrap and after two rolls, fold the nonveggie side over like a burrito and finish rolling. This will create the bottom and help control dripping.
