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Ratatouille Salad Wrap
Ingredients:

1-1/2 gal. eggplant, peeled, sliced Safeway 1 ea For $1.28 thru 02/09
1-1/2 gal. zucchini, sliced
1-1/2 gal. yellow squash, sliced
12 each red peppers, quartered
1-1/2 qt. Kraft Balsamic Vinaigrette Dressing, divided
1 Tbsp. ground black pepper
48 each whole wheat tortillas (9 inch)
48 slices Kraft Provolone Slices

Instruction:

Brush vegetables with 3 cups (750 mL) dressing (or with 1/4 cup [60 mL] dressing for trial recipe). Grill on medium-high heat 3 to 4 min. or until crisp-tender, turning frequently. Cool. Cut vegetables into bite-size pieces; toss with remaining 3 cups (750 mL) dressing (or with 1/4 cup [60 mL] dressing for trial recipe) and black pepper. For each serving: Top 1 tortilla with 1 cup (250 mL) vegetable mixture and 1 cheese slice. Roll up tightly; secure with toothpick.

Source: www.kraftrecipes.com