• 1 red pepper

  • 1 red onion, peeled and sliced into thick rings

  • 1 eggplant, sliced lengthwise into half inch slices

  • 2 zucchini, sliced in half lengthwise

  • Olive oil

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • 4 large flour tortillas

  • Your favourite tapenade, salsa or pesto

  • Black Olive and Sun-dried Tomato Tapenade

  • 1/2 cup black olives, pitted

  • 1/2 cup sun-dried tomatoes

  • 2 tablespoons capers

  • 1 large bunch of basil leaves

  • 4 tablespoons of olive oil


  • 1.

    Preheat your BBQ grill to high. Cut the red pepper in half, remove the stem and seeds and using the palm of your hand, push down on it to flatten it a bit. Toss the red pepper, onion, eggplant and zucchini with olive oil and season well with salt and pepper. Grill until they are caramelized and cooked through. Spread the tortillas with your favourite tapenade, salsa or pesto. Layer on the grilled vegetables then roll it up, tucking the ends in as you go.

  • Black Olive and Sun-dried Tomato Tapenade:

  • 1.

    Put everything into a food processor and puree until smooth.

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