Chef Peter Vossenberg, Helms College, The Pinnacle Club, Augusta
Yield: 4 Servings
- 1 large eggplant- sliced into ¼ inch thick half circles
- 2 medium Georgia Grown tomatoes- cored, quartered, seeds removed
- 2 Georgia Grown red bell pepper- Stem and seeds removed, quartered
- 1 large Georgia Grown zucchini – Sliced in full ¼ inch thick circles
- 2 tablespoons olive oil
- Salt and pepper
- 2 Cups shredded romaine lettuce
- 8 oz. fresh mozzarella, sliced into 8 slices
- 4 spinach or sun dried tomato flour tortilla
- ¼ cup prepared pesto
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- Dijon mustard
- 2 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- Salt and cracked black pepper
Preheat oven to 400 degrees.
Make the vinaigrette:
Place vinegar in a bowl, and using a fork or a whisk, begin to pour the oil in a thin, steady stream, whisking rapidly until smooth and emulsified. Season with salt and freshly ground black pepper.
Make the pesto aioli:
Place mayonnaise in a bowl and, using a fork, whisk in lemon juice. Whisk in pesto tablespoon by tablespoon until fully incorporated.
Note: If your aioli breaks and begins to look curdled, whisk 1 teaspoon of Dijon mustard with 1 tablespoon of the broken mixture, and then incorporate the rest tablespoon by tablespoon.
Toss the vegetables in a large bowl with olive oil and season with salt and pepper. Line two large rimmed baking sheets with parchment and divide vegetables evenly between them, making sure not to crowd the pans. Roast for 15-20 minutes, or until vegetables are tender and starting to brown. Remove from oven and let cool for a few minutes, then, with a pair of tongs, consolidate all of the vegetables, except for the bell pepper onto one baking sheet to continue cooling. Increase the oven to broil, and return the baking sheet with only the bell peppers to the oven. Broil with the oven cracked, watching closely, for 2-3 minutes until the skin is charred in places and puffs up to pull away from the flesh. Remove from oven. Fold peppers into a parchment package by bringing together the two longer sides of parchment and folding or rolling them onto each other, then folding the other two sides under the package. Let the peppers steam for 5 minutes, then remove them from the package and remove the skin with a paring knife.
Return all of the vegetables back to the large bowl you seasoned them in earlier. Toss with ¼ cup of the balsamic vinaigrette and set aside.
Assemble and Serve:
Warm tortilla in a dry skillet over medium high heat. Place tortilla on cutting board. Starting toward the bottom half, spread pesto aioli across the tortilla , 8 o’clock to 4 o’clock, leaving about an inch and a half of space on either side. Top pesto aioli with ½ cup of romaine lettuce, then 2 pieces of eggplant, 1 piece of roasted red pepper, 2 pieces of tomato, and 3 pieces of zucchini. Top with 2 slices of mozzarella. Wrap up like a burrito. Repeat with the rest of the filling ingredients and tortillas. Cut each wrap in half on the bias, plate and serve.