Mediterranean Veggie Wraps

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil (becel)
• 1 medium onion, chopped
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped sweet green pepper
• 1 1/2 cups chopped peeled eggplants
• 1 cup chopped zucchini
• 2 -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

Recipe

• 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.