Ingredients
3 tablespoons red wine vinegar3 tablespoons olive oil1 teaspoon lemon-pepper seasoning1 garlic clove, minced1/2 teaspoon dried oregano1/2 teaspoon dried basil2 medium zucchini, cut lengthwise into 1/4-inch slices1 medium yellow summer squash, cut lengthwise into 1/4-inch slices1 medium sweet red pepper, cut into strips4 ounces cream cheese, softened1 tablespoon prepared pesto4 whole wheat tortillas (8 inches), warmed
Preparation
In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once.
In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender.
Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.
