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Roasted Vegetable Wraps with Garlic Mayonnaise
Serving Size : 6

1 medium bell pepper, cut in 3/4" pieces
1 medium red onion, cut in 1/2" wedges
1 medium zucchini (8 oz.), halved lengthwise, cut in 1/4" slices
4 ounces mushrooms, cut in fourths
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper

1/4 cup light mayonnaise or salad dressing
1 tablespoon finely chopped parsley
1 teaspoon chopped garlic
6 8-inch plain or whole-wheat flour tortillas, warmed
1 1/2 cups shredded lettuce

Heat oven to 450 degrees. Put vegetables, oil, basil, salt and
pepper in a jelly-roll pan. Toss to mix and coat. Bake 12 minutes
or until crisp-tender. Meanwhile, stir Garlic Mayonnaise ingredients
in a small bowl until very well blended. Spread about 2 teaspoons
on each tortilla. Place heaping 1/2 cup vegetable mixture in center
of each. Top with 1/4 cup lettuce. Fold 1 end of each up about 1"
over filling. Fold sides, overlapping, over folded end. Eat out of
hand.

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