Hot Provençale Wrap

Ingredients

• 1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
• 2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
• 6 (8-inch) fat-free flour tortillas
• 1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices
• ½ teaspoon salt
• Pesto:
• 2 teaspoons dried herbes de Provence
• + 19 more ingredients
• • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 (16-ounce) can cannellini beans or other white beans, drained
  • 1 tablespoon extra-virgin olive oil
  • Cooking spray
  • 1 cup thinly sliced fennel bulb (about 1 bulb)
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • Wrap:
  • ¾ cup sliced bottled roasted red bell peppers
  • 2 tablespoons tahini (sesame-seed paste)
  • 1 tablespoon pine nuts
  • ½ cup (2 ounces) shredded provolone cheese
  • 6 leaf lettuce leaves
  • Roasted vegetables:
  • ½ cup fresh parsley leaves
  • ¹/₃ cup basil leaves
  • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
  • ¼ teaspoon black pepper

Preheat broiler.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...

View full recipe at My Recipes