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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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When I find a recipe like this that’s so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin. Ingredients:
1 medium zucchini, cut lengthwise into 1/2-inch slices |
1 summer squash, cut lengthwise into 1/2-inch slices |
1 small sweet red pepper, cut in half |
2 tablespoons olive oil, divided |
1/2 teaspoon salt |
1 large tomato, chopped |
1/4 cup reduced-fat mayonnaise |
2 tablespoons prepared pesto sauce |
1 tablespoon minced fresh basil |
1 tablespoon minced fresh oregano |
4 whole wheat tortillas (8 inches) |
1 cup shredded part-skim mozzarella cheese |
Directions:
1. Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato.
2. Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed.
3. Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.
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