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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. My husband and I really enjoy the assortment of vegetables in these handheld sandwiches, notes Jeanette Simec of Ottawa, Illinois. They make a great light lunch. Ingredients:
1 envelope parmesan italian salad dressing mix |
1/4 cup water |
1/4 cup red wine vinegar |
2 tablespoons olive oil |
1 medium sweet red pepper, sliced |
1 cup julienned carrots |
1 cup quartered fresh mushrooms |
1 cup fresh broccoli florets |
1 medium onion, sliced and separated into rings |
1 medium yellow summer squash, sliced |
6 flour tortillas (8 inches) |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
salsa, optional |
Directions:
1. In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat.
2. Spread vegetables in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally.
3. Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet.
4. Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired. Yield: 6 servings.
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