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- Vegetarian lunch
A delicious vegetarian wrap, which is ideal to pop into your packed lunch. An array of cooked vegetables are wrapped in a flour tortilla, together with pesto, goat cheese and avocado.
37 people made this
IngredientsMakes: 4 wraps
- 1 red onion, sliced
- 1 courgette, sliced
- 1 aubergine , sliced
- 115g fresh mushrooms, sliced
- 1 red pepper, sliced
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 4 wholemeal flour tortillas
- 4 tablespoons goat cheese or Chevre
- 4 tablespoons basil pesto
- 1 large avocado, sliced
MethodPrep:25min ›Cook:10min ›Ready in:35min
- Place the onion, courgette, aubergine, mushrooms and pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
- Heat a large frying pan over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
- Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.
Tip
Goes great with leftover barbecueed chicken for a non-vegetarian option.
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Reviews & ratingsAverage global rating:(40)
Reviews in English (29)
by gregdoh
This was delicious. I made about 12 ounces of pesto using cilantro and almonds with olive oil and salt, plus I also used cream cheese in place of goat cheese and then followed the rest of the recipe and it turned out amazing. Was amazed I actually made something so good. Thank you so much for this great one. I'll be making it a pretty often now!-19 May 2010
by megameaghan1
This was awesome! I made the vegetables one day and then ate the wraps for lunch throughout the week- something delicious to look forward to every afternoon!-22 Mar 2010
by bekbaby
I followed the directions the first time I made it, and the veggies ended up being mushy (peppers were still kind of crunchy). The second time, I cooked the peppers for 2 minutes, added the onion and cooked another 2 minutes, then added the eggplant and mushrooms for 5-7 minutes. Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder.We used Feta cheese instead of goat cheese - it was a hit!-18 May 2012
Grilled Portobello Mushroom, Roasted Red Pepper & Goat Cheese Wrap
I tried a similar wrap like this at a local little bistro and thought it was quite fabulous. It also seemed relatively easy to replicate so I decided to give it a spin and I must say that I was rather successful. This wrap is fresh, light, full of flavour, healthy, yet surprisingly filling – but best of all, incredibly easy to make! So let’s get to this recipe so we can all stop drooling.
Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on top the following (roughly 1/2 tsp – 1 tsp of each):
- Garlic Powder
- Salt
- Pepper
- Paprika
- Basil
- Balsamic Vinegar (just on top of the mushroom – half way through the grilling process)
Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren’t burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom. While they are grilling, place two wraps (I used a pesto basil wrap – but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap.
After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it’s lightly toasted.
Cut in half, serve & enjoy this fresh summer wrap! This recipe yields enough for two small wraps.
Basil Pesto, Bacon, and Fig Flatbread
Fresh seasonal figs, vibrant basil pesto, crisp bacon, spinach and charred red onion, creamy fontina and tangy goat cheese all toasted on warm crispy naan and finished with a drizzle of rich aged balsamic. The ultimate mouthwatering, beautiful, wholesome and satisfying way to make the most of this short-lived fig season.
I’ve been waiting since March to post this recipe with FRESH FIGS. Take note: The time has come. And fig season seems to last all of about 5 minutes, so get on ’em NOW. I better go ahead and classify this as an urgent recipe, if that’s a thing.
Figs have a unique texture–tender and juicy with a little chewiness–and a delicate, sweet flavor that sparks warm feelings of childhood. Fig Newton’s for snack time, anyone? Figs also hold a special place in my heart because the only time I ate fresh figs growing up was late August to September from the fig tree in our backyard. A very special friend named Mrs. Weeks, who took care of my sister and me as if we were her grandchildren, would come over to show us how to pick them. Then we’d go on walks to feed the ducks, sing songs and tell stories, and if we were really lucky, spend the night at her house and eat the best ever spaghetti, bacon and waffles, and butterscotch candies. Mrs. Weeks passed away not long ago. I will never forget when to look for the figs.
This pesto, bacon, and fig flatbread or pizza is blow-your-mind delicious with the ultimate matrimony of herby, sweet, savory, creamy and tangy flavors crispy, chewy, melty textures and vibrant beauty. Keep it all to yourself personal pizza-style for a wholesome and satisfying meal (I choose this one), or you can slice it up to share as an impressive starter.
In any case, the secret here is quality ingredients. Find those ripe seasonal figs. Invest in a pure, aged, thick, complex balsamic, and you will taste the difference. And swing by the cheese section to find a good fontina to shred yourself.
Kale, Shallot, Goat Cheese Quiche
I heard you! All of you on the Insta-poll who said you wanted the Kale, Shallot, Goat Cheese Quiche recipe for Mother’s Day, never fear.
But for those of you who wanted the Clafoutis, no need for you to fear, it’s coming your way on WEDNESDAY!
So this quiche. You ask, you shall receive. Your mama is gonna be so giddy come Mother’s Day morning when there’s a mimosa bar and a warm quiche.
You know I absolutely love this Mediterranean Quiche recipe, and I can’t believe I’ve ever made anything besides it. And this Ricotta, Asparagus, Pesto Quiche that I made a couple years ago for Mother’s Day was such a hit.
This year, while still serving quiche for Mother’s Day brunch (ok, ok, I’m seeing all the originality in this… but stick with me )), it’s lightened up a bit. Kale, Shallot, and Goat Cheese Quiche uses less half-and-half in the filling but still results in a luscious egg base.
Then to amp it up we’ve got…
…kale (always feels like extra health bonus points!)
…slightly caramelized shallots
…herbed garlic goat cheese
YES YOU GUYS – HERBED GARLIC GOAT CHEESE. Have you seen the little packets – packets, is that the word? Tubes? That feels weird. You know what I mean…right?! I digress – packets of goat cheese in the store that have all these flavors!? I usually bypass them because I’m a traditional kind of girl and love making crostini with good ol’ regular goat cheese (I’m looking at you Roasted Cherry Crostini and Fig Compote and Bacon Crostini). But for this quiche…magical herby-garlicy goat cheese was the way to go!
It adds an extra punch of flavor without any of the work! No chopping herbs, no buying herbs, etc… just add the goat cheese, et voila!
The goat cheese adds a hint of tangy flavor in the quiche that balances out the sweeter shallots and creamy egg base. It just works so well, and Mom is going to love it. Or Dad. Or friends. Or BFFs at their bridal/baby/life shower. Whoever you enjoy it with, it will be a hit.
Mostly Mom will love that you made her brunch. You’ll earn the bonus points because it’ll be delicious.
This year my family is going to celebrate Mother’s Day with brunch (hah, are you surprised?!). Kale, Shallot, Goat Cheese Quiche, a nice salad, and of course Clafoutis for “dessert”. Then we’ll hopefully be able to get outside – a little pool deck time, walk by the river, patio mimosa?! Keeping those fingers crossed the sun is in our favor, Mom deserves it!
I’d love to hear – what are your plans for Mom this Mother’s Day?!
Kale and Mushroom Wrap
In a large skillet, heat the oil over medium-high heat. Add the shallot,
leek, mushrooms, salt, and pepper. Cook, stirring frequently, until the
vegetables are soft, about 8 minutes. Add the kale and cook until
wilted, about 8 minutes. Add the broth and cranberries. Bring to a boil
and scrape up the brown bits that cling to the bottom of the pan with a
wooden spoon.
Remove the pan from the heat and stir in the goat cheese. Divide the
filling among the wraps. Fold the bottom of each wrap up and roll in
the sides, like a burrito, and cut in half. Serve hot.
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I am giving this 4 forks as it tasted really good. Didn't look that great though. I made half the recipe and used a loaf tin cos I didn't have anything smaller with high sides. Was able to make only two layers with the ingredients for ½ a recipe. I made my own tapenade and roasted my own peppers. After slicing, visually, it didn't look very colorful and the parsley sauce was a green-brown colour. I wonder how to make it stay green. I'm definitely going to keep practising till it comes out looking elegant. Things I would do next time : - continue using my homemade tapenade and roasting my own peppers. - use bell peppers in different colours - not use cubanelle peppers which I used this time. They are thinner and so the layers don't show up well after slicing - not use soft spreadable goat cheese which I used cos I had a pack in the fridge. The terrine got all smeary after slicing - make the whole recipe This makes a lot. I was able to only eat 1 ½ slices with bread (needs bread!). Iɽ say a half recipe feeds four for lunch unless you are a big eater.
A lot of work but worth it, amazingly RICH. I used Sicilian eggplant and "aged" (OK old) Bulgarian feta and it worked like a charm. Threw off a lot of liquid in the loaf pan so I recommend having something underneath to catch it. I also pressed down on it with a foil wrapped brick and some canned tomatoes.
Every summer, we invite four ladies of a certain age for a harvest dinner. I was a little concerned that this dish as a first course would be too rich for them. They devoured it. The only adjustment I would make is to use about 1 1/2 to 2 pounds of eggplant, and not to use the ends. And like another reviewer, highly recommend roasting the peppers and making the tapenade from scratch if time permits. And we were lucky enough to find goat cheese from a local Massachusetts farm. Divine.
I recently needed a vegetarian first course and remembered this dish that I made numerous times many years ago but haven't made in some time. I was reminded of just how good it is. Fresh and tasty, it's filling without being rich. As noted by another reviewer, I am careful not to use much oil on the eggplant and make certain to cut it a full 1/2- inch--not thinner. I find that I tend to use more tapenade and goat cheese than the recipe recommends so that I have a thin but consistent layer of each across the other ingredients. I, too, often tweak the parsley sauce but I always make as much as double the recipe because it's so good. It can be as thin as a vinegarette or as thick as a pesto depending on the parsley (or my mood), but either way it's a good addition to the dish. Highly recommended!
For those who feel Goat Cheese is a bit "strong" or "musty", Feta is a good substitute.
I have made this several times, but used my homemade pesto sauce because I had a ton of fresh basil, instead of the parsley sauce. I have also used both whole and crumbled goat cheese, which both worked very well. As far as serving, I have just pre-sliced the "loaf" ahead of time. It goes so fast I have not had to worry about it becoming warm or losing form!
I took the time to make the olive tapenade and the roasted pepers from scratch. Although I like the flavor combinations in the terrine, I did not care for the parsley sauce at all. I just wonder how you could incorporate this dish into a buffet table. It's much too dense for guests to cut themselves and the layers would probably separate. Any suggestions.
I've made this dish several times and every time at least two o three people ask me for the recipe. This is great for entertaining.
I brought this along for a dinner with friends, and it went over really well. The colours also look spectacular.
This was fantastic! Wonder if it would freeze well (?), or if I should just freeze the roasted veggies to help cut down on the time it takes to make it.
Last reviewer MUST have done something wrong. I've made this dish numerous times for gourmet club gatherings and it is always the first thing to get gobbled-up. The sause may not be the prettiest visually,but think about it. how can balsomic, olive oil and garlig not taste fantastic?
This recipe was quite a let down. After all the rave reviews it got on this site I was expecting something more. Since I had all the necessary ingredients ripe in my garden, making this terrine seemed like a great idea. Not! The parsley sauce definitely needs some tweaking ⟊use it ain't ready for prime time. I found it bland and insipid. I added some fresh basil to try to kick it up a notch. I made this dish last week and it's still sitting in the fridge. Can't give it away. I've been cooking professionally for a long time so I know it wasn't me. This dish is too tart, too sour and too cold.
Great dish, looks terrific, easy, good flavours, make your own tapenade from a Gourmet recipe!
I have been making this spectacular terrine for years. Everytime it is the talk of the meal and every one wants the recipe.
I copied this from the magazine back in 1993 and it has been a regularly repeated item on those occasions that have called for an appetizer several cuts above the norm. We make it once or twice a year. We have increased the olive paste to 1/2 cup and have halved the goat cheese. The suggestions of additional garlic and of added mayonaise in the sauce are interesting and will try those next time.
I made this for a luncheon with a vegetarian. It didn't go over very well. And the parsley sauce came out looking like green goo. Nobody touched it except for me and my husband. It tasted allright, but I wouldn't bother with it a second time.
This terrine looks outrageously beautiful and tastes rich, complex and delicious. It's not at all difficult or time consuming to prepare if you can find bottled roasted red peppers (make sure to drain them very well) and tapenade-Trader Joe's is a good source if you have one near you. Iɽ suggest using the chevre-its slightly gamy taste contrasts beautifully with the other ingredients. I didn't find that the eggplant took up lots of oil, but I was careful to brush the slices very sparingly. As for the parsley sauce-terrific! It might be a tad bland in its original incarnation, but with four cloves of garlic and extra balsamic vinegar the terrine was amazing. My garlic loving guests inhaled every bite and then laundered their plates with their bread. If I could eat this every night, I would.
I found this recipe in Gourmet years ago and loved it. However the issue it was in was mistakenly given away and I had been looking for it for some time. I was thrilled to find it in your eggplant recipes. Thank you Epicurious!
This is terrific, and looks great. Feta is fine instead of chevre, and costs much less here in Australia. Has anyone made this with a different sauce? I love the colour of the parsley sauce (and I don't bother to strain it, but sometimes add mayo) but would like to do another sauce.
This dish was definitely impressive-looking, but the taste was too overwhelmed by the eggplant, olive oil, and tapenade. A little too dense.
This one is easy and looks impressive. Careful when brushing the oil on the eggplant - they absorb a lot very quickly and didn't really drain well for me. If you don't have an extra loaf pan to weigh it down, a video box fits perfectly as a base. Top with canned food or a small hand weight and you're set. Looks silly in the fridge, but works well.
Absolutely delicious! Really colourful too, and it looks impressive on the plate before you cut it up. I made my own tapenade as I couldn't find it in the shop adding a large bunch of oregano (to the tapenade) which added a good flavour. I also added roasted plum tomatoes, and used feta instead of goats cheese. Next time I make it I will use less oil though - I don't have a broiler so used a grill pan instead. The vegetables tended to soak up the oil quite a bit.
I've made this dish quite a number of times since it originally appeared in Gourmet. it's one of my favourite recipes of all time. It not only tastes sensational it looks superb. On every occasion everyone has asked for the recipe. I roast the peppers in a hot oven with the stalk cut out for 20-25 minutes then sweat them in a tea towel or brown paper bag before peeling. And I often make double the sauce.
I've had this recipe for years since it first appeared in Gourmet, and somehow forgot about it. I made it as a first course to take to a dinner party. It looked beautiful and tasted fabulous! Everyone wanted seconds, even though they knew lots of excellent food would follow. I roasted and peeled the peppers, but next time would use good quality peppers from the jar, well drained and blotted with paper towel. I found a very sharp serrated knife worked best for cutting through the eggplant.
A wonderful combination of flavours. I substituted fresh basil leaves for the tapenade and it was like a taste of late summer.
Goat Cheese Tips
Goat cheese is being used in the kitchens of some of the most famous restaurant in the U.S., as Americans have enthusiastically embraced the taste of goat cheese in their favorite dishes, including pizza, ravioli, sauces, and appetizers. Fresh goat cheese also pairs wonderfully with the local wines and microbrews. Everyday, more and more people discover the delights of goat cheese, thus continuing the demand for it.
Goat cheese (Chevre cheese) can be found in many varieties, packed in various shapes and sizes, and varying in texture and taste. Fresh goat cheese should look moist. Reject if air-bloated, moldy, or leaking whey.
Goat cheese hanging to drain off the wheys.
Fresh artisan goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. To store, you need to protect the cheese from air with the original wrappings, plastic wrap, or wax paper. Remove from refrigerator one hour before serving. Discard any cheese that develops an off-odor, strange colors, or more than a touch of mold.
For longer storage, freeze your goat cheese. The cheese can be frozen in small packages (in quantities of one pound or less). As long as the cheese is in good condition and tightly wrapped, its flavor, texture, and moisture content will remain unchanged. Thaw goat cheese slowly. Leave it undisturbed in the refrigerator for a period of 24 to 48 hours. Whatever you do, let the cheese warm to at least to room temperature before serving to maximize the flavor.
All goat cheeses are heat sensitive and can becomes grainy and separate when overheated. When using in recipes, heat until just melted. .
To purchase Goat Cheese , check out what’s Cooking America’s Cooking Store.
Cook's Notes
I like to make these in the morning. I'll assemble and set to press in the fridge. Later in the day, I'll trim and toast, re-wrap and store in the fridge for weekday lunches, or enjoy for dinner, with a bowl of soup.
I don't have a panini press. I just use my george-forman-ish grill thing and give it a little squeeze - just enough to warm the sandwich, melt the cheese and lightly toast the outside. If you don't have either, just a few seconds in the microwave will warm up the filling and cheese.
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Jam Hands
I especially enjoyed this wrap. Makes me feel oh so healthy. (Never mind all the cookies I've been eating. Ahem.) Roasting the vegetables brings out their flavors and the goat cheese adds a bit of tangy flavor and creaminess.
The basic idea here is to add a bunch of veggie to a roasting pan, coat with a little olive oil and spices, then cook them. If you would use different vegetables I'd love to hear what you would use, since I have made this so many times I am completely out of ideas for it.
Possible fillings would be: pesto, red onions, eggplants, zucchini, portobello mushrooms, red bell peppers, spinach, Parmesan cheese, hummus or balsamic vinegar. If you wanted to you could make the pesto creamy by adding a little mayo to it and stirring it well.
Roasted Vegetables & Goat Cheese Wrap
Makes several wraps
Vegetables of your choice, cut and prepped
Olive oil, a few glugs
garlic, dash
salt and pepper to taste
Goat cheese or Parmesan cheese if using
Lettuce, Romaine or Spinach works well
1. Roast your choice of veggies in a 425 f degree oven for approx. 40 minutes. I used: Zucchini, Onions, Mushrooms & Garlic with a dash of olive oil to coat. Let cool for a few minutes
2. Add romaine lettuce to your tortilla. Add veggies to a bed of romaine lettuce. Add room temperature goat cheese. Serve and enjoy!
