Roasted Vegetable Wraps with Garlic Aioli

 

1

medium bell pepper, cut into 3/4-inch pieces

1

medium red onion, cut into 1/2-inch wedges

1

medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices

4

oz fresh whole mushrooms, cut into quarters

3

tablespoons olive or vegetable oil

1/2

teaspoon dried basil leaves

1/4

teaspoon salt

1/4

teaspoon coarsely ground pepper

1/4

cup mayonnaise or salad dressing

1

tablespoon finely chopped fresh parsley

1

teaspoon chopped garlic or 1/4 teaspoon garlic powder

6

flour tortillas (8 to 10 inch)

1 1/2

cups shredded lettuce

• 1 Heat oven to 450ºF. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
• 2 Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
• 3 Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
• 4 Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.