Recipe for: Vegetable Tortilla from the Fire (Polish-Modern) - photo 1
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Recipe for: Vegetable Tortilla from the Fire (Polish-Modern)

Pikantne Snacks Grilling May Day 30 min Easy 7 wyświetleń ~24.06 PLN * - (0)
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Description

Light and aromatic tortilla with grilled vegetables prepared over a fire — a modern variation of a classic snack, using spring vegetables: asparagus, zucchini, and bell pepper. The dish combines the smoky notes of the fire with a tangy-creamy yogurt sauce and fresh parsley. Perfect for a May Day celebration, a family gathering by the fire, or as a quick snack during a trip. The simple preparation method ensures that even beginners can manage it quickly and effectively.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat tortilla 5.3 szt. (~240 g)
  • Rapeseed oil 30 g
  • Asparagus 300 g
  • Zucchini 1.2 szt. (~300 g)
  • Red bell pepper 1.1 szt. (~200 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Natural yogurt 150 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Cheese 100 g
  • Parsley 1 pęczek (~30 g)
  • Lemon 0.6 szt. (~50 g)
💰 Szacowany koszt dania: ~24.06 PLN (6.02 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

When washing vegetables, use cold water and a vegetable brush. Cut off the tough ends of the asparagus (about 2-3 cm) and discard the woody parts. Zucchini: peel thinly only if the skin is tough, cut into slices about 4-5 mm thick or into long strips. Bell pepper: cut in half, remove the seeds and cut into wide strips. Onion: trim the ends, peel and slice into half-moons about 5 mm thick. Garlic: crush and finely chop (or press through a garlic press).

Ingredients: asparagus, Zucchini, Red bell pepper, Onion, Garlic
Use a cutting board measuring at least 30x20 cm and a sharp knife. When cutting the pepper, hold your hand in a 'claw' position to avoid cutting your fingers. Discard very thin asparagus stems — they will burn on the grill.
2

In a large bowl, place the chopped vegetables: asparagus, zucchini, bell pepper, and onion. Drizzle canola oil (30 g) evenly over the vegetables, add salt (2 pinches) and black pepper (1 pinch). Mix by hand or with a spoon, ensuring each piece is lightly coated. Set aside for 8-10 minutes to allow the salt and oil to penetrate the vegetables.

Ingredients: asparagus, Zucchini, Red bell pepper, Onion, Rapeseed oil, Salt, Black pepper
Use a large bowl or tray. Stir gently to avoid chopping the vegetables. If you don't have a bowl, spread the vegetables on a large baking sheet and drizzle with oil.

Sauce

3

In a small bowl, mix natural yogurt (150 g) with chopped garlic (about 1 clove from a whole bulb), add lemon juice (squeeze about 30 g of juice from half a lemon), a pinch of salt, and a little pepper. Mix thoroughly with a fork until you have a smooth, creamy sauce. Taste and adjust seasoning if necessary.

Ingredients: Natural yogurt, Garlic, Lemon, Salt, Black pepper
Use a small bowl and a spoon. If you don't want a lemon flavor, you can skip the lemon. If the sauce seems too thick, add 1-2 teaspoons of cold water.

Baking over a campfire

4

Heat the grill over the fire: first wait until the fire has embers and red coals (less flames). Place the bell pepper and onion directly on the grill (without foil) — the bell pepper will need 8-10 minutes to soften and char slightly. It's better to place asparagus and zucchini slices on a piece of aluminum foil: place the vegetables on the foil, drizzle with a little oil, and wrap loosely into a packet. Place the packet on the grill and cook for 6-8 minutes, turning the packet halfway through the time.

Ingredients: Red bell pepper, Onion, asparagus, Zucchini, Rapeseed oil
Use tongs to turn the peppers and a large spatula to remove the package from the grill. If you don't have foil, place thin slices of zucchini directly on the grill — watch to make sure they don't burn. The peppers are ready when the skin is blackened in a few spots and the flesh is soft to the touch.
5

When the pepper has black spots on the skin, remove it from the grill and place it in a covered bowl or closed bag for 2-3 minutes (steaming will make it easier to remove the skin). After cooling, peel the pepper and cut it into strips. The onion should be soft and slightly translucent; if it needs more time, leave it on the grill for another 2-3 minutes.

Ingredients: Red bell pepper, Onion
Use a metal bowl and make sure the pepper cools just enough to be peeled by hand. Be careful of the steam when opening the bowl.

Heating the tortillas

6

To make the tortilla flexible and slightly smoky, wrap each one in aluminum foil and place it on the edge of the grill close to the coals for 2-3 minutes on each side. Alternatively, place the tortilla on a heated cast iron skillet over the fire for 30-60 seconds until it is lightly browned and softened.

Ingredients: Wheat tortilla
The best is a cast iron skillet with a diameter of 24-28 cm or a grill. Do not leave the tortilla unattended — it burns quickly. If you are using a skillet, hold the tortilla with tongs.

Assembly and Serving

7

Spread one tortilla, smear a tablespoon of yogurt sauce in the center, place a few strips of bell pepper, a few slices of zucchini, 3-4 asparagus spears (you can cut long ones in half), and a few half-slices of onion. If you are using cheese (optional), sprinkle a small amount and let it melt slightly on the hot vegetables. Add chopped parsley and drizzle with a little canola oil or leave it with the sauce. Fold the tortilla in half or roll it up like a burrito.

Ingredients: Wheat tortilla, Natural yogurt, Red bell pepper, Zucchini, asparagus, Onion, Cheese, Parsley, Rapeseed oil
Use a large spoon to apply the sauce and tongs to arrange the vegetables. Do not overload the tortilla — 3-4 large pieces of vegetables per serving will ensure easy rolling. Additionally, you can add cheese for a stretchy texture and lemon to the sauce for freshness.

Serving

8

Serve the tortillas immediately, hot. You can cut each one in half diagonally to make it easier to eat. On the plate, place extra dipping sauce and sprinkle with fresh parsley. Eat the tortilla with your hands, using napkins.

Ingredients: Wheat tortilla, Natural yogurt, Parsley
Use a board or a large serving plate. If the cheese hasn't melted, move the tortilla close to the coals for 20-30 seconds before serving to let the cheese stretch a bit.

Fun Fact

💡

In Poland, the tradition of eating by the campfire is part of spring gatherings; combining local vegetables in a tortilla is a quick way to turn a few seasonal ingredients into a dish inspired by Mexican cuisine, but with a Polish character.

Best for

Majówka piknik ognisko szybka przekąska na imprezę

Tips

🍽️ Serving

Serve with extra yogurt sauce and lemon slices. You can prepare a vegan version by replacing yogurt with plant-based yogurt and omitting cheese. Tortillas are best eaten right after folding, so the vegetables remain warm and crisp.

🥡 Storage

Store tortillas, vegetables, and sauce separately in the refrigerator for up to 24 hours. Long-term storage is not recommended, as the vegetables will lose their texture. To reheat, warm the tortilla in a pan for 30-60 seconds on each side and quickly heat the vegetables on the grill or in the oven at 180°C for 5-7 minutes.

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