I had a friend coming over for lunch and did not have time to go to the store.  I promised something healthy.  Luckily, I had just enough in the house to make an adaptation of Ellie Krieger’s Hummus and Grilled Vegetable Wrap along with some spiced edamame from the garden.

The star of this wrap was the grilled pattypan squash from my garden.

One of the adaptations I made was to use my homemade pickled red pepper instead of raw red pepper.

The only ingredient from the original recipe that I did not have, that I think would be a good addition is  baby spinach.  So I left that in the recipe below, even though I did not use it and the wrap was still super good.

Hummus and Grilled Zucchini/Pattypan Squash Wrap

Adapted from Ellie Krieger’s Hummus and Grilled Vegetable Wrap

2 small pattypan squash or medium zucchini, cut lengthwise into 1/4-inch slices (from the garden)

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground black pepper

1 cup store-bought plain hummus

4 pieces whole-wheat wrap bread (about 9 inches in diameter)

1/4 cup pine nuts, toasted

1/2 tsp dried mint leaves

1 medium pickled red bell pepper, thinly sliced

2 ounces baby spinach leaves (2 cups lightly packed)

1/4 cup onion thinly sliced into half moons

Directions

Preheat a grill pan over medium heat. Brush both sides of the squash/zucchini slices with the oil and sprinkle with the salt and pepper.

Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Sprinkle with dried mint leaves.

Top with slices red pepper, 1/2 cup of the spinach, a few sliced onions.

Add slices of grilled zucchini.

Roll each of them up and cut in half on a diagonal. Enjoy!

Serves 4.