Ingredients
1
medium bell pepper, cut into 3/4-inch pieces
1
medium red onion, cut into 1/2-inch wedges
1
medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
4
oz fresh whole mushrooms, cut into quarters
3
tablespoons olive or vegetable oil
1/2
teaspoon dried basil leaves
1/4
teaspoon salt
1/4
teaspoon coarsely ground pepper
1/4
cup mayonnaise or salad dressing
1
tablespoon finely chopped fresh parsley
1
teaspoon chopped garlic or 1/4 teaspoon garlic powder
6
flour tortillas (8 to 10 inch)
1 1/2
cups shredded lettuce
Preparation
Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
