You can eat this grilled wrap filled with asiago cheese hot or cold--it tastes delicious served either way.

2 whole wheat tortilla wraps
2 large carrots, thinly sliced
8 spears asparagus, trimmed
2 Tbsp (30 mL) extra-virgin olive oil
1 medium zucchini, sliced
1 each red and yellow bell pepper, sliced 1 inch (2.5 cm) wide and 2 inches (5 cm) long
1 large tomato, sliced
1 cup (250 mL) mushrooms, sliced
2 cups (500 mL) arugula
1/2 cup (125 mL) asiago cheese, shredded
2 Tbsp (30 mL) fresh basil, sliced
3 Tbsp (45 mL) pine nuts, roasted

In a pot of boiling salted water, blanch carrot for two minutes. Add asparagus and cook for two to three minutes longer. Drain and immediately rinse under cold water to preserve the bright color of the vegetables.

In a pan, heat two tablespoons (30 millilitres) of olive oil over medium heat and sauté carrot, asparagus, zucchini, peppers, tomato and mushroom until tender.

Place arugula in the middle of each wrap and place cooked vegetables over top. Add asiago, basil and pine nuts. Assemble the wraps and serve.

Gently slice the basil with a sharp knife–if you chop it, the leaves will turn black. Serves two.

Source: alive #215, September 2000