Hot Provencale Wrap

For Roasted Vegetables:
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons dried herbes de Provence
1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices
2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 cup thinly sliced fennel bulb (about 1 bulb)
cooking spray
For Pesto:
1/2 cup fresh parsley leaves
1/3 cup basil leaves
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 tablespoon pine nuts
2 tablespoons lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can cannellini beans or other white beans, drained
2 garlic cloves
For Wrap:
6 (8-inch) flour tortillas
6 leaf lettuce leaves
3/4 cup sliced bottled roasted red bell peppers
1/2 cup (2 ounces) shredded provolone cheese

Preheat broiler.

to prepare the roasted vegetables: Combine first 8 ingredients in a large zip-top plastic bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard marinade. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until tender, stirring occasionally; set aside.

Preheat oven to 350 degrees F.

To Prepare Pesto: Place parsley and next 9 ingredients (parsley through garlic) in a food processor, and process until smooth, scraping sides of processor bowl occasionally.

To Prepare Wrap: Warm tortillas according to package directions. Spread 1/4 cup pesto over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350 degrees F for 8 minutes or until thoroughly heated.



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