Ingredients
1 medium zucchini, cut lengthwise into 1/2-inch slices1 yellow summer squash, cut lengthwise into 1/2-inch slices1 small sweet red pepper, cut in half2 tablespoons olive oil, divided1/2 teaspoon salt1 large tomato, chopped1/4 cup reduced-fat mayonnaise2 tablespoons prepared pesto1 tablespoon minced fresh basil1 tablespoon minced fresh oregano4 whole wheat tortillas (8 inches)1 cup shredded part-skim mozzarella cheese
Preparation
Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato.
Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed.
Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.
