Roasted Veggie Wraps

• 1 envelope Parmesan Italian salad dressing mix
• 1/4 cup water
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 medium sweet red pepper, sliced
• 1 cup julienned carrots
• 1 cup quartered fresh mushrooms
• 1 cup fresh broccoli florets
• 1 medium onion, sliced and separated into rings
• 1 medium yellow summer squash, sliced
• 6 flour tortillas (8 inches)
• 1-1/2 cups shredded part-skim mozzarella cheese
• Salsa, optional

1. In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat.
2. Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425u0b0 for 20-25 minutes or until tender, stirring occasionally.
3. Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a
4. .
5. Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.

parmesan italian salad dressing, water, red wine vinegar, olive oil, sweet red pepper, carrots, mushrooms, fresh broccoli florets, onion, flour tortillas, mozzarella cheese, salsa

Taken from www.tasteofhome.com/recipes/roasted-veggie-wraps/ (may not work)