Grilled Garden Vegetable Wrap


Grilled Garden Vegetable Wrap is fresh yet filling. A great way to use up fresh garden veggies!


It appears I have a wee problem on my hands.

No, wait, that didn’t come out right. Er, I mean…

How about this – I can’t stop making sandwich-ish type dishes for dinner! First, Open-Face Caprese Sandwiches, then Ham & Cheese Pretzel Sandwiches, and now this – a Grilled Garden Wrap. That’s kind of sandwich-ish, don’t ya’ think?!


Well, I promise you’ll forgive me after one tiny bite of this wrap, which is bursting with the fresh, smoky, and sweet flavors of grilled eggplant, zucchini, and sweet corn, and raw cucumber and tomato.

Not only are Grilled Garden Wraps mouthwatering, but they’re also the next recipe in my Farmers Market Recipe Collection! You remember, the collection of recipes I started to make sure I always had a way to use Farmers’ Market produce, so I wouldn’t have to shamefully pick it up elsewhere? Right.


Anyway! Start the Grilled Garden Wrap by drawing out the excess moisture from 1 small eggplant, so it doesn’t turn to mush on the grill.


Slice the eggplant into 1/2″ slices, then lay the slices on a cooling rack, and generously salt both sides.


In 10 minutes, the salt will have drawn out the excess moisture, causing it to bead up on top. Simply blot the moisture and salt away, and that’s that!


While the eggplant’s being leached, slice a small yellow squash into diagonal slices, about 1/2″ thick.


Next, brush both sides of the eggplant and squash slices with olive oil, and season both sides with grill seasoning. You could totally add whatever you’ve got in your spice cupboard, but I really like this Weber Veggie Grill Seasoning. It’s got all the right flavahs, if you ask me. If you’re not, well, I still recommend it.


To the grill!

DSC_1193 DSC_1196

Heat the grill to high, then add the squash and eggplant slices, as well as 2 ears sweet corn. The corn DOES NOT need any oil or butter to grill, btw. It is perfection all on its own. (Chicken in the back is for Ben’s wrap, and the 2 extra ears of corn are for something else. Dunh-dunh-dunhhhh!)


Grill the eggplant and squash for 2-3 minutes a side, or until the slices are just barely tender. If you over-grill them they’ll turn to mush, and Mushy Grilled Garden Wrap just doesn’t quite have the same ring to it. Grill the corn for 5-6 minutes, rotating the ears every 2 minutes, or so, to evenly char on all sides.

DSC_1200 DSC_1207

Remove everything to your platter, and head back in!


While the grilled veggies are cooling, slice up 2 Roma tomatoes and 1 cucumber. Then, when they’re cool enough to handle, slice the eggplant slices in half, and cut the corn kernels off the cobs.

DSC_1174 DSC_1176

Assembly time! Layout a flour tortilla then spread 2 Tablespoons 1/3 less fat Garden Vegetable cream cheese over the whole thing.


This cream cheese is AWESOME! Not only is the flavor great, but it holds the whole wrap together, AND melts slightly from the heat of the grilled veggies, getting even more smooth and creamy. So yum.


Now, layer on the grilled eggplant and squash slices.

DSC_1218 DSC_1219

Followed by the grilled corn. I HEART GRILLED CORN. Just needed to get that out there.


Finish with cucumber and tomato slices.

DSC_1227 DSC_1228

That’s it!


Grilled Garden Vegetable Wrap

Serves 4


Grilled Garden Vegetable Wrap is fresh yet filling. A great way to use up fresh garden veggies!


  • 4 burrito-sized flour tortillas
  • 4oz 1/3 less fat Garden Vegetable cream cheese, softened to room temperature
  • 1 small eggplant, cut into 1/2" slices
  • 1 yellow squash, cut into 1/2" strips on the diagonal
  • 2 ears sweet corn
  • olive oil
  • grill seasoning
  • 2 Roma tomatoes, thinly sliced
  • 1 small cucumber, thinly sliced


  1. Place eggplant slices on a cooling rack, then generously salt both sides and let sit for 10 minutes. Blot away salt and moisture that rises to the top of the slices with a paper towel. Brush eggplant and zucchini slices with olive oil, then season both sides with grill seasoning.
  2. Preheat grill to high. Grill seasoned eggplant and zucchini slices for 2-3 minutes a side, or until just barely tender. Add corn to the grill and cook for 5-6 minutes, rotating every couple of minutes to char evenly on all sides. Remove vegetables to a platter to cool slightly, then cut the eggplant slices in half, and cut the kernels off the corn cobs.
  3. Spread 2 Tablespoons cream cheese on each flour tortilla. Layer on grilled eggplant, zucchini, and corn, then cucumber and tomato slices. Wrap sides up and overlap at the top, securing with a toothpick.

This recipe is courtesy of Iowa Girl Eats,


I am so tickled with how this humble wrap turned out! Between the warm and cold veggies, and charred and fresh flavors, I could not devour this fast enough. Plus that corn! Mmm!


If you’re a cream cheese hater, try using softened chevre, or a Laughing Cow wedge instead. Just use something, as it really does secure all the fillings inside the tortilla. Plus it tastes great! Make this, mmkay?


Related Posts Plugin for WordPress, Blogger...


  1. kelly 05.22.2012

    This will be made this weekend! Looks delicious.

  2. mmm…going to have to pick up that cream cheese!!

  3. Emily 05.22.2012

    Oooh, this is the lunch recipe I’ve been looking for!

    Break a leg tomorrow!

  4. That looks fabulous! Since we have been going to the farmers market we have a Monday or Tuesday night veggie grill night and this looks like a fabulous addition!

    Good luck tomorrow! Can’t wait to see the posted video:)

  5. Mer 05.22.2012

    I love that you go on a morning show! I am a frequent guest on a morning show in New England, but I talk about politics instead of yummy food! It’s fun knowing someone else is crazy enough to get up at the crack of dawn to hit the airwaves! Good luck tomorrow!

  6. jenn 05.22.2012

    this vegetarian will be bringing the fixings for these to our family bbq this weekend. YUM!

  7. oh my gosh, my mouth is watering. cannot wait to make this!

  8. Karla 05.22.2012

    This looks amazing, Kristin! We can never have too many delicious sandwich recipes. :)

    Best of luck with the TV segments tomorrow—you’ll be great!

  9. ATasteOfMadness 05.22.2012

    This looks perfect!! Where was this when I was a vegetarian! I was never this creative.

  10. Do I really have to wait for our farmer’s markets to start to make these? They look sooo good!

  11. Ashley 05.22.2012

    I have a question, when you blot the moisture off of the eggplant, do you also wipe the salt off, or do you leave all of the salt on the slice?

  12. This recipe is right up my alley. I love grilled veggies – especially eggplant. My mom used to make us tortilla roll-ups with cream cheese as kids.

  13. basto 05.23.2012

    I’ve read that slicing eggplant lengthwise, rather than crosswise helps to keep their shape when grilling, etc.

  14. Tracie Marshall 05.23.2012

    This looks amazing…keep making sandwiches! You rock, IGE!

  15. Loving this wrap! I need to grill more veggies:)

  16. little bit 05.23.2012

    I’m about to have a bunch of veggies ripen in the garden (mini eggplants, zucchini, cucumber, squash, tomatoes, peppers!) and this looks like the PERFECT way to enjoy them. thanks!

  17. Trisha 05.23.2012

    Mouth. is. watering. This looks SO freaking good! FYI: That cream cheese goes splendidly with Everything Pretzel Crisps.

  18. Trisha 05.23.2012

    P.S. You’re such a rockstar on KCCI now! Remember when you were so nervous for your first segment?! You go, girl! :)

  19. Jessica 05.23.2012

    This looks tasty! I make veggie sandwiches frequently and I use hummus to hold everything together in lieu of cream cheese, so that’s an easy mod to make it vegan!

  20. Delicious, I love wraps!!

  21. These look right up my alley! Anything on the grill during summer is alright with me! :)

  22. Emily 05.23.2012

    Thanks for the great recipe! I have a question, though, that I’ve wondered about with a couple of your recipes – My husband, and I assume Ben as well, would not be nearly satisfied with just one [delicious] wrap, so what do you add to these meals that leave Ben feeling full and satisfied? Two wraps? A tasty side? Thanks!

    • Iowa Girl Eats 05.23.2012

      Definitely sides (I always serve some sort of veggie with dinner) and also, I usually make a chicken breast to add in his portion of whatever we’re having if it’s vegetarian. I mentioned above that I grilled a chicken breast for his wraps!

  23. Lauren T 05.23.2012

    I absolutely love grilled corn too! That wrap looks incredible right now, especially because I’m quite hungry right now! I’m also curious why the water needs to be pulled out of the eggplant. I’ve actually never had eggplant, but I’ve been meaning to try it.

  24. That grilled corn just screams SUMMER!

  25. […] Lime Fruit Salad Farmers’ Market Recipe Collection: Grilled Garden Wrap How about this – I can’t stop making sandwich-ish type dishes for dinner! The Lovely […]

  26. Meaghan V 05.24.2012

    Kristin, I made your wraps for dinner last night and they were WONDERFUL. Even my kids ate them up…the grilled corn was the hit of the night!

    I love your blog!

  27. […] so perfect.  Paired with a tangy cheese spread, it really doesn’t get much better.  I found my inspiration from this girl  and her Garden Veggie Wrap.  I simply used the veggies I had on hand and I made my own spread […]

  28. Sarah 06.17.2012

    I have been looking for the Weber grill veggie seasoning. I can’t seem to find it. Any ideas where to find it? Thanks so much!

    • Iowa Girl Eats 06.19.2012

      I think I found them at my local grocery store (HyVee) right in the spice aisle. I’ve also seen them on top of the meat counter!

  29. Lisa 08.06.2012

    Finally tried these and they are the best! Even my non-veggie enthusiast husband loved them! Squash was not on sale this week but red peppers were, so I substituted them. Perfect blend of flavors and the hot/cold combo is right on, too. Great recipe!!!

Leave a Comment