Cook marrows on the grill or in a grill pan until tender and layer it with raw peppers, spinach, store-bought hummus and herbs for a nutrient-packed, packable lunch.
2 baby marrows, cut lengthwise into thin slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread
1/4 cup pine nuts, toasted
1 medium red pepper, thinly sliced
Baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves
Preheat the grill or grill pan over medium heat.
Brush both sides of the baby marrow slices with the oil and sprinkle with the salt and pepper.
Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread.
Sprinkle 1 tablespoon of pine nuts on top.
Top with 3 slices of baby marrow, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint.
Roll each of them up and cut in half on a diagonal.