1. Preheat oven to 400f degrees. 2. In a large nonstick frypan, heat oil over medium high heat. 3. Saute onion and peppers 3 minutes. 4. Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more. 5. Add tomato, salt and pepper. 6. Simmer 5 minutes or until thickened and veggies are tender. 7. Cool slightly. 8. Spoon filling onto centre of tortillas, dividing evenly. 9. Sprinkle each with about 1 tablespoon of the feta. 10. Wrap up, secure with wooden picks, and place on a baking sheet. 11. Bake for 10 minutes or until crisp and heated through. 12. To serve, cut each wrap in half and top with 1 teaspoon pesto. 13. Low fat pesto: 14. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
