Grilled Veggie Tortillas for Two

Name: Grilled Veggie Tortillas for Two
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1 small zucchini, cut lengthwise into 1/2-inch slices; 1 small yellow summer squash, cut lengthwise into 1/2-inch slices; 1/2 small sweet red pepper, cut in half; 1 tablespoon olive oil, divided; 1/4 teaspoon salt; 1 small tomato, chopped; 2 tablespoons reduced-fat mayonnaise; 1 tablespoon prepared pesto; 1-1/2 teaspoons minced fresh basil; 1-1/2 teaspoons minced fresh oregano; 2 whole wheat tortillas (8 inches); 1/2 cup shredded part-skim mozzarella cheese

Put your garden vegetables to good use in this delightful entree, which resembles a pizza. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Ingredients

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

Directions

Brush the zucchini, summer squash and red pepper with 1-1/2 teaspoon 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.

Nutrition Facts

1 pizza: 400 calories, 23g fat (6g saturated fat), 24mg cholesterol, 787mg sodium, 33g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch, 1 medium-fat meat, 1 vegetable.

Originally published as Grilled Fresh Veggie Pizza in Taste of Home August/September 2011