Vegetable lovers will rave over this grilled recipe.
|Skill: Intermediate||Prep Time: 10||Bake Time:||Servings: 6|
6 Rhodes Texas™ rolls, thawed
2 tablespoons olive oil
2 garlic cloves, minced
8 oz fresh mushrooms, halved
1 small onion, wedged
1 green pepper, sliced
1 yellow pepper, sliced
1 red pepper, sliced
1/2 cup fresh snow peas
1 tablespoon fresh chopped cilantro
seasonings - thyme, oregano, basil, salt & pepper
Using a little flour and a rolling pin, roll each roll into a flat, round shape, about 10 to 12-inches in diameter (the smaller the circle, the thicker the grilled bread.) Turn dough over often as you roll it out. Place on a medium high heated BBQ grill, or a grill on your stove top. Grill 30-45 seconds on each side or until golden brown lines appear. Remove from heat immediately.
Heat oil and garlic on medium high heat. Add mushrooms and onions and stir fry about 2 minutes. Add vegetables and desired seasonings. Continue to stir-fry everything for another 3 minutes. Place immediately on grill bread and wrap it up. To make wraps more pliable, microwave on high for 20 seconds.