Grilled Vegetable Burritos

    PREP: 30 minutes GRILL: 8 minutes MAKES 4 servings

    1 red sweet pepper, quartered and seeded

    1⁄2 of a small eggplant, cut crosswise into 1⁄2 -inch slices

    1 medium zucchini, halved lengthwise

    1 portobello mushroom, stem removed (about 5 ounces)

    Nonstick cooking spray

    2 cloves garlic, minced

    1⁄8 teaspoon ground black pepper

    4 7- to 8-inch whole grain tortillas

    1 cup shredded reduced-fat cheddar cheese

    1 cup chopped fresh tomato


    1 avocado, halved, seeded, peeled, and chopped (optional)

    2 tablespoons light sour cream

    1 Lightly coat sweet pepper, eggplant, zucchini, and mushroom with cooking spray.

    2 For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium-hot coals for 3 minutes; turn vegetables. Grill for 3 to 5 minutes more or until vegetables are crisp-tender. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.) Remove vegetables from grill; cool slightly.

    3 Coarsely chop vegetables. In a medium bowl toss together chopped vegetables, garlic, and black pepper. Divide vegetables among tortillas, placing vegetables just below center and to within 1 inch of the edge. Sprinkle vegetables with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom.

    4 Return filled tortillas to grill rack. Grill for 1 minute; turn and grill for 1 to 2 minutes more or until tortillas are light brown. Serve with tomato, pesto, avocado, and sour cream.

    PER SERVING: 293 cal., 14 g total fat (5 g sat. fat), 20 mg chol., 581 mg sodium, 25 g carb., 14 g fiber, 18 g pro.

    Vegan Icon make it vegan

    Substitute cheddar-flavor soy cheese for the cheddar cheese and tofu sour cream for the dairy sour cream.