Chard is a wonderful veggie for grilling. It cooks fast and easily, and grilling brings out its rich flavour and texture. This kitchen-sink recipe works with whatever you have on hand! Get inventive & use up those leftovers!
Toss all the veggies (except for the chard) in olive oil with a bit of salt & pepper, and then grill them until they’re tender-crisp.
Cut out the centre stalk of the chard, to make for easy-folding chard-strips. Massage them with oil for a few minutes.
When the veggies are nicely grilled, cut them into bite-sized pieces and toss in a big mixing bowl with a little bit of pesto (or, in lieu of pesto: olive oil, salt/pepper, and fresh herbs).
It’s wrapping time! Lay a leaf-strip on a clean working surface, and put a small stack of the veggies in the middle. Top it with your favourite cheese – we recommend goat feta or Daiya – and then wrap the leaf tightly around the filling to make a little package.
Let the wrapped bundles sit in the fridge for a bit to firm up – at least 30 mins. If you cover them, they will keep very happily for up to 24 hours – so you this is actually a great prep-ahead recipe.
Re-heat the grill, oil it well, and grill your chard bundles for about 2-3 mins per side. You want enough heat that that the exposed edges will get crisp, but not to blacken the whole thing.