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
pesto
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.
