Collard Wrapped Grilled Summer Vegetable Rolls

These rolls a bundle of quintessential summer. I came up with this recipe mid-summer while visiting my folks in New Paltz, NY, when the farmer’s market was in full bloom. My mom has a very snazzy gas stovetop that can be converted to a grill. The cat’s meow. Without that luxury, I continued to make this delight, though roast the vegetables under the broiler, which is much easier than firing up the grill every time. The results are fantastic as I hope you find out. I often end up with extra vegetables, which store well in a tightly sealed container in the fridge for a few days and are great for a salad the next day.

Yields: 12-20 rolls


Collard Wrap Ingredients:
1 bunch collard greens (6-8 large leaves)
1 tablespoon extra-virgin olive oil
1 teaspoon umeboshi plum vinegar
1 teaspoon lemon juice
sea salt and freshly ground black pepper
12 basil leaves, torn in half

Grilled/Roasted Vegetable Ingredients:
1 large zucchini or 2 medium-small zucchini
1 large or 2 medium-small portabella mushrooms
1 red onion
2-3 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon umeboshi plum vinegar
1 teaspoon maple syrup
1-2 cloves garlic, pressed
1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
sea salt and freshly ground black pepper


Collard Wraps Procedure:
Wash the collard greens.
Bring a wide pot of filtered water to a simmering boil.
Blanch the collard greens by submerging in the water for a minute or two. Just as they turn bright green and the rib becomes tender, pull out the greens with tongs or drain immediately. Shock by running under cold water or plunging in ice-water. Shocking the greens will arrest the cooking and keep the bright green color preserved at its peak.
Toss with olive oil, umeboshi plum vinegar, lemon juice, a pinch of salt, and freshly ground black pepper. Set aside until ready to use (if it will be more than 20 minutes, store in the fridge).

Grilled/Roasted Vegetable Procedure:
Preheat the broiler or grill (if it is electric- with gas it is ready when it is turned on).
Wash and trim the zucchini. Cut across the zucchini into 2-1/2 inch pieces. Stand each section on its end and slice 1/8-inch thick (quite thin).
Remove the stem from the portabella mushroom. Scrape away the gills of the underside with a spoon. Slice 1/2-inch thick.
Cut the ends off of the onion and peel. Slice 1/2-inch thick.
Mix together the olive oil (starting with 2 tablespoons), balsamic vinegar, umeboshi plum vinegar, maple syrup, garlic, oregano and thyme. Toss with vegetables to coat evenly, seasoning with a pinch of salt and freshly ground black pepper. Add a little extra olive oil as needed to make sure everyone is happy. Let stand to marinate for 15 minutes to 2 hours (the flavor gets better with more time).
If using a grill: Lay marinated vegetables on grill and cook each side until tender (a few minutes per side depending on how hot your grill gets).
If using a brioiler: Lay the marinade vegetables in 2 casserole dishes or a large roasting pan or baking sheet (with edges s the juices don't drip).
Place on the top rack and cook until savory and browned (ovens vary- but this is worth watching closely so it doesn't burn).
Remove and let cool enough to comfortably handle.

Lay a collard leaf flat on the cutting board. Use a paring knife to slice close to the rib on either side to remove the rib. Each side can be cut in half across (to get 4 pieces per leaf).
Lay a piece of collard with the short side facing you (long side running away from you- just to clarify!).
Lay a piece or two of zucchini, mushroom, and onion in the center of the collard piece. Fold the bottom edge over the vegetables and tuck under. Fold the sides in (like rolling a burrito), then keep rolling the package away from you until it is closed.
If any of the leaves have torn, try patching tow together (they are pretty forgiving).
Carry on until you have used up the greens or the veggies.
The rolls can be cut on an angle to reveal the beautiful inside and makes for beautiful presentation When cut, they are a closer to bite-size and a little more elegant to eat.


Serve at room temperature. A dipping sauce is a great bonus round.


Store leftovers in a tightly sealed container in the fridge.

Tagged:   gluten-free plant-based recipes