Name: Roasted Vegetable Wraps with Light Garlic Mayo
Prep time: 20 min
Cook time: 12 min
Ingredients: 1 medium bell pepper, cut in 3/4; 1 medium red onion, cut in 1/2; 1 medium zucchini (8 oz.), halved lengthwise, cut in 1/4; 4 ounce mushrooms, cut in fourths; 3 tablespoon olive or vegetable oil; 1/2 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup light mayonnaise or salad dressing; 1 tablespoon finely chopped parsley; 1 teaspoon chopped garlic; 6 8-inch plain or whole-wheat flour tortillas, warmed; 1 1/2 cup shredded lettuce

Roasted Vegetable Wraps with Light Garlic Mayo

Roasted Vegetable Wraps with Light Garlic Mayo are a great vegetarian option instead of the usual deli meats for lunch. Try using spinach or sun-dried tomato wraps instead, and pair with a light cous-cous on the side.

Notes

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Preparation Time20 min

Cooking Time12 min

Ingredients

1 medium bell pepper, cut in 3/4
1 medium red onion, cut in 1/2
1 medium zucchini (8 oz.), halved lengthwise, cut in 1/4
4 ounces mushrooms, cut in fourths
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup light mayonnaise or salad dressing
1 tablespoon finely chopped parsley
1 teaspoon chopped garlic
6 8-inch plain or whole-wheat flour tortillas, warmed
1 1/2 cup shredded lettuce

Instructions

Heat oven to 450 degrees F. Put vegetables, oil, basil, salt and pepper in a jelly-roll pan. Toss to mix and coat.
Bake 12 minutes or until crisp-tender.
Meanwhile, create Garlic Mayonnaise. Stir together mayo, parsely and garlic in a small bowl until very well blended.
Spread about 2 teaspoons on each tortilla. Place heaping 1/2 cup vegetable mixture in center of each. Top with 1/4 cup lettuce.
Fold 1 end of each up about 1" over filling. Fold sides, overlapping, over folded end. Eat out of hand.