Grilled Vegetable Wraps

Here’s a light and delicious vegetarian dish you can enjoy for one or with your friends!


Roasted Vegetables

  • 1 green heirloom tomato (cut in half)
  • 3-4 heirloom tomatoes (cut in half)
  • 1 red bell pepper
  • 1 sweet onion quartered
  • 3-4 sweet corn on the cob
  • 1 tbsp minced garlic
  • Splash of extra virgin olive oil
  • Pinch of Kosher salt


  • 2 tbsp Greek yogurt
  • 1 tbsp Pineapple Habanero Hot Sauce
  • 1.5 tbsp red wine or white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp black pepper
  • Juice of ½ lemon
  • Kosher salt

Fried Garnishes

  • 1 medium Russet potato
  • Bowl of ice cold water
  • Tempeh
  • Canola, Vegetable or Sunflower oil

Final Touch

  • Lemon wedges
  • Small handful of basil roughly chopped
  • 1-2 packages of live Boston lettuce
  • Crushed roasted & salted cashews or your favourite nuts


    Prep for vegetables

    Rub the tomatoes, bell pepper, sweet onion & sweet corn on the cob with olive oil, some Kosher salt and minced garlic.

    Set grill to medium/high heat

    • Grill corn and sweet onions
    • Roast red bell peppers and tomatoes
    • Once vegetables are grilled/roasted cut corn kernels off of cob, dice the rest of the vegetables into small pieces and set aside in a bowl

    Prep for salad dressing

    Whisk all ingredients together in a bowl and add Kosher salt to taste

    • Once whisked, add dressing to the diced vegetables and mix (you can use as much or as little of the dressing as you like, we like to use the whole thing)
    • Place this salad into a bowl or container, cover and refrigerate for at least 1 hour

    Prep tempeh

    • Cut tempeh into small 1cm x 1cm cubes and deep fry for 3 to 4 mins at 350 ̊F with oil (canola, vegetable or sunflower)

    Prep garnish

    Crispy potato strings

    • 1 medium sized Russet potato
    • Wash potato thoroughly
    • Use a mandolin and slice potato into thin sheets and Julienne (thin strips) these sheets of potato
    • Soak in ice cold water for at least 2 hours
    • Heat fryer to 350 ̊F and deep fry potatoes for about 2-3 mins until golden brown and crispy
    • When potatoes are finished frying, they should be thin and crispy like a potato chip
    • After frying, place on paper towel to drain excess oil and season with Kosher salt and keep aside (these should be done no more than an hour ahead of serving the entire meal)


      • Get serving platter, place banana leaf or wax paper on top
      • Cut leaves from stem on Boston lettuce
      • Stack neatly onto one side of the tray
      • Place corn salad into bowl with spoon
      • Place all garnishes including tempeh, potato strings, lemon wedges, your favourite hot sauce (i.e. Pineapple Habanero) and crushed cashews onto one side and serve to your guests

      How to eat

      • Take a small scoop of corn salad and place onto the Boston lettuce
      • Add tempeh, potato strings or nuts or all three
      • Give it a small squeeze of lemon juice and a dab of hot sauce


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