Grilled Veggie Tortillas

From Taste of Home Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. 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

• Ready In: 25 mins
• Serves: 4
• Yields: 4 tortillas

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 tomatoes, 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.