1 green or red pepper, seeded & sliced
1 medium onion, cut in wedges
1 zucchini, sliced
125 g mushrooms, sliced 1/4 lb
45 ml vegetable oil 3 tbsp
2 ml dried basil leaves 1/2 tsp
1 ml salt 1/4 tsp
1 ml black pepper 1/4 tsp
6 flour tortillas
375 ml lettuce, shredded 1 1/2 cup
GARLIC MAYONNAISE
50 ml mayonnaise or salad dressing 1/4 cup
15 ml parsley, finely chopped 1 tbsp
5 ml garlic clove, chopped 1 tsp
Spread pepper, onion, zucchini and mushrooms in ungreased jelly roll pan.
In a small bowl; mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered in preheated 450 F (230 C) oven for 12 to 15 minutes or until tender-crisp; cool slightly. Spread about 2 teaspoons (10 ml) Garlic Mayonnaise down centre of each tortilla to within 2 inches (5 cm) of bottom. Top with vegetables and 1/4 cup (50 ml) of lettuce. Fold one end of tortilla up about 1 inch (2.5 cm) over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
GARLIC MAYONNAISE: Mix ingredients together; store in refrigerator.
Serves 6