Mediterranean Veggie Wraps

• 2 teaspoons vegetable oil (Becel)
• 1 medium onion, chopped
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped sweet green pepper
• 1 1/2 cups chopped peeled eggplants
• 1 cup chopped zucchini
• 2 -3 cloves garlic, smashed (to taste)
• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 medium tomatoes, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 6 low-fat flour tortillas, 6 inch
• 6 tablespoons crumbled feta cheese
• 2 tablespoons prepared low-fat pesto

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.

vegetable oil, onion, sweet red pepper, sweet green pepper, eggplants, zucchini, garlic, basil, thyme, oregano, tomatoes, salt, fresh ground black pepper, flour tortillas, feta cheese, pesto

Taken from www.food.com/recipe/mediterranean-veggie-wraps-38274 (may not work)