Roasted Ratatouille Wraps

• 6 cups assorted fresh vegetables cut into 1-inch chunks
• 3 tablespoons olive oil
• 1 onions small, chopped
• 1 jar ragu pasta sauce 1 lb. 8 oz., Old World Style(R)
• 6 burrito size flour tortillas 10-in.
• 1 cup shredded mozzarella cheese about 4 oz

1. Preheat oven to 400u0b0. Line jelly roll pan with aluminum foil and toss vegetables with 2 tablespoons olive oil. Roast, stirring once, 35 minutes or until vegetables are tender.
2. In 12-inch nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in roasted vegetables and Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until slightly thickened.
3. Evenly spoon onto tortillas, sprinkle with cheese, then roll.

fresh vegetables, olive oil, onions, pasta sauce, flour tortillas, mozzarella cheese

Taken from www.yummly.com/recipe/Roasted-ratatouille-wraps-296798 (may not work)