Hot Provençale Wrap

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

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

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

6 (8-inch) fat-free flour tortillas

6 leaf lettuce leaves

3/4 cup sliced bottled roasted red bell peppers

1/2 cup (2 ounces) shredded provolone cheese

Directions:

1. Preheat broiler.
2. 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.
3. Preheat oven to 350°.
4. 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.
5. 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° for 8 minutes or until thoroughly heated.

By RecipeOfHealth.com