Roasted Vegetable Wraps with Garlic Mayonnaise

Prep: 15 min
Bake 15 min

1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2 inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 pound mushrooms, cut into fourths
3 tbl olive oil
1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp coarsely ground pepper
Garlic Mayonnaise
6 flour tortillas
1/1/2 cups shredded lettuce

Garlic Mayonnaise
1/4 cup mayonnaise or salad dressing
1 tbl finely chopped fresh parsley
1 tsp chopped garlic or 1/4 tsp garlic powder.
Mix all ingredients.

1. Heat over to 450. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan.

2. Mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.

3. Spread about 2 tsp Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with 1/6 of vegetable mixture, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup lettuce.

4. Fold one end of tortilla up and 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Recipe from Betty Crocker Vegetarian Cooking. p. 60