Mediterranean Veggie Wraps

Recipe by Derf2440
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400f degrees.
  • In a large nonstick frypan, heat oil over medium high heat.
  • Saute onion and peppers 3 minutes.
  • Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
  • Add tomato, salt and pepper.
  • Simmer 5 minutes or until thickened and veggies are tender.
  • Cool slightly.
  • Spoon filling onto centre of tortillas, dividing evenly.
  • Sprinkle each with about 1 tablespoon of the feta.
  • Wrap up, secure with wooden picks, and place on a baking sheet.
  • Bake for 10 minutes or until crisp and heated through.
  • To serve, cut each wrap in half and top with 1 teaspoon pesto.
  • Low fat pesto:
  • to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.
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