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Categories:
balsamic vinegar fresh basil olive oil molasses thyme salt pepper zucchini sweet red pepper red onion fresh mushrooms sugar snap peas Feta cheese cream cheese Parmesan cheese mayonnaise flour tortillas romaine leaves
Viewed: 54 - Published at: 2 years agoIngredients
- 2 tablespoons balsamic vinegar
- 1-1/2 teaspoons minced fresh basil
- 1-1/2 teaspoons olive oil
- 1-1/2 teaspoons molasses
- 3/4 teaspoon minced fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium zucchini, cut lengthwise into 1/4-inch slices
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1/2-inch slices
- 4 ounces whole fresh mushrooms, cut into 1/2-inch pieces
- 4 ounces fresh sugar snap peas
- 1/2 cup crumbled feta cheese
- 3 tablespoons reduced-fat cream cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon reduced-fat mayonnaise
- 4 flour tortillas (8 inches)
- 4 romaine leaves
Method
- In a large resealable plastic bag, combine the first seven ingredients; add vegetables. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
- Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes, stirring frequently.
- Set aside 1 teaspoon marinade. Turn vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. Meanwhile, in a small bowl, combine cheeses and mayonnaise; set aside.
- Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted.
- Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.
