Ratatouille Salad Wrap

• 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

1. Brush vegetables with 3 cups (750 mL) dressing (or with 1/4 cup 60 mL dressing for trial recipe).
2. Grill on medium-high heat 3 to 4 min.
3. or until crisp-tender, turning frequently.
4. Cool.
5. 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.
6. For each serving: Top 1 tortilla with 1 cup (250 mL) vegetable mixture and 1 cheese slice.
7. Roll up tightly; secure with toothpick.

eggplant, zucchini, yellow squash, red peppers, dressing, ground black pepper, whole wheat tortillas

Taken from www.kraftrecipes.com/recipes/ratatouille-salad-wrap-113227.aspx (may not work)