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Grilled Veggie Tortillas

 Grilled Veggie Tortillas
Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this that’s so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
4 ServingsPrep/Total Time: 25 min.


  • 1 medium zucchini, cut lengthwise into 1/2-inch slices
  • 1 yellow summer squash, cut lengthwise into 1/2-inch slices
  • 1 small sweet red pepper, cut in half
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1 large tomato, chopped
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons prepared pesto
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh oregano
  • 4 whole wheat tortillas (8 inches)
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • Brush the zucchini, summer squash and red pepper with 1 tablespoon
  • oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5
  • minutes on each side or until tender. Cut into 1/2-in. cubes and
  • place in a small bowl; stir in tomato.
  • Combine the mayonnaise, pesto, basil and oregano; set aside. Brush
  • both sides of tortillas with remaining oil. Grill, uncovered, over
  • medium heat for 2-3 minutes or until puffed.
  • Remove from the grill. Spread grilled sides with sauce; top with
  • vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3
  • minutes or until cheese is melted. Yield: 4 servings.

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Grilled Veggie Tortillas (continued)

Nutritional Facts: 1 tortilla equals 390 calories, 23 g fat (6 g saturated fat), 24 mg cholesterol, 785 mg sodium, 31 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch, 1 medium-fat meat, 1 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.