Grilled Vegetable Pocket

Prep: 25 mins
Cook: 15 mins
Servings: 4
grilled veggie pocket
Enjoy the taste of real sweet potato and create a delicious layered pocket with grilled Italian veggies.

Ingredients

  • 4 x Helga’s Sweet Potato wraps 

  • Olive oil, for chargrilling 

  • 500g butternut pumpkin, peeled, cut into 5mm thick slices 

  • 1 small eggplant (350g), cut into 5mm thick rounds  

  • 2 medium zucchini (400g) 

  • 1/2 cup tomato paste  

  • 40g baby spinach leaves 

  • 1 1/3 cups grated mozzarella (300g) 

Method

  1. Heat a chargrill plate over a medium high heat. Drizzle lightly with oil. Grill pumpkin and eggplant in batches, drizzled lightly with oil until lightly charred on both sides and until cooked through. Drain on paper towel. 

  1. Cut zucchini in half. Cut pieces into 5mm thick lengths. Chargrill zucchini until tender. Drain on paper towel.  

  1. Place 4 wraps on bench. Cut a slit from centre to bottom edge. Dividing wraps into four sections. Spread an even amount of tomato paste on right half of wrap, then place even amounts of pumpkin on bottom right. Then zucchini in next section.  

  1. Place eggplant next to zucchini. Place spinach leaves on top of eggplant. Place cheese on last quarter.  

  1. Fold pumpkin quarter over zucchini then fold over eggplant and spinach then fold over cheese to form pocket. 

  1. Over a medium heat with a large non-stick frying pan. Cook two pockets at a time for about 3-4 minutes each side or until golden.  

  1. Serve hot or cold  

Browse all recipes
Featured in:
WRAPS
Products used:
Helga's 7 Sweet Potato Wraps 445g
View