Ingredients:
2 teaspoons vegetable oil ( Becel)
1 medium onions, chopped
1/2 cup chopped sweet red peppers
1/2 cup chopped sweet green peppers
1 1/2 cups chopped peeled eggplants
1 cup chopped zucchini
2 -3 cloves garlic, smashed ( to taste)
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 medium tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 low-fat flour tortillas, 6 inch
6 tablespoons crumbled feta cheese
2 tablespoons prepared low-fat pesto
Directions:
Preheat oven to 400f degrees.
In a large nonstick frypan, heat oil over medium high heat.
Saute onion and peppers 3 minutes.
Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
Add tomato, salt and pepper.
Simmer 5 minutes or until thickened and veggies are tender.
Cool slightly.
Spoon filling onto centre of tortillas, dividing evenly.
Sprinkle each with about 1 tablespoon of the feta.
Wrap up, secure with wooden picks, and place on a baking sheet.
Bake for 10 minutes or until crisp and heated through.
To serve, cut each wrap in half and top with 1 teaspoon pesto.
Low fat pesto:.
to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.