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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 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 shredded part-skim mozzarella cheese

Directions

  • 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.
Nutrition Facts
1 pizza: 390 calories, 23g fat (6g saturated fat), 24mg cholesterol, 785mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch, 1 medium-fat meat, 1 vegetable.

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