Number of servings :
Type of meal : | Sandwiches | Sandwiches
Special diet :
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) rice vinegar
1 tsp (5 mL) chopped fresh rosemary
1 garlic clove, minced
1/4 tsp (1 mL) salt
2 medium zucchini (8 oz / 250 g each)
2 large red bell peppers
1 large red onion
8 98% fat-free flour tortillas (7 in / 17.5 cm)
3/4 cup (175 mL) plain low-fat yogurt, drained
1/4 tsp (1 mL) onion salt
1 tbsp (15 mL) snipped fresh chives
Place oven rack in upper third of oven and preheat oven to 450ºF (230ºC). Lightly coat jelly-roll pan with nonstick cooking spray. Whisk oil, vinegar, rosemary, garlic, and salt in small bowl. Cut each zucchini crosswise in half, then lengthwise into 1/4-inch (3 mm) slices.
Cut each red pepper into 8 strips. Cut onion into 16 wedges. Toss vegetables and oil mixture in pan. Roast, tossing frequently, until brown and tender, about 30 minutes. Sprinkle tortillas with a little water, wrap in foil, and place in oven with the vegetables during the last 5 minutes. Combine yogurt, onion salt, and chives in small bowl.
Spread chive sauce evenly on tortillas and top with vegetables. Fold in sides of tortillas and roll up. Cut each wrap into 3 pieces on the diagonal.
Makes 8 wraps.
Imported on 2011-01-20 16:41:26 — Original ID:1766