Hot Provençale Wrap

Ingredients

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

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

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