Mediterranean Veggie Wraps

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Mediterranean Veggie Wraps

 

 

Time: 45 minutes (20 min prep, 25 min cooking)

Makes: 6 servings

 

2 teaspoons vegetable oil (Becel)

1 medium onion, chopped

1/2 cup chopped sweet red peppers

1/2 cup chopped sweet green peppers

1 1/2 cups chopped peeled eggplants

1 cup chopped zucchini

2 to 3 cloves garlic, smashed (to taste)

1 teaspoon dried basil or 1 tablespoon fresh basil, chopped

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 medium tomato, chopped

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

6 low-fat flour tortillas, 6 inch

6 tablespoons crumbled feta cheese

2 tablespoons prepared low-fat pesto

 

1. Preheat oven to 400f degrees.

2. In a large nonstick frypan, heat oil over medium high heat.

3. Saute onion and peppers 3 minutes.

4. Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes

more.

5. Add tomato, salt and pepper.

6. Simmer 5 minutes or until thickened and veggies are tender.

7. Cool slightly.

8. Spoon filling onto centre of tortillas, dividing evenly.

9. Sprinkle each with about 1 tablespoon of the feta.

10. Wrap up, secure with wooden picks, and place on a baking sheet.

11. Bake for 10 minutes or until crisp and heated through.

12. To serve, cut each wrap in half and top with 1 teaspoon pesto.

13. Low fat pesto:.

14. 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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