Roasted Fresh Vegetable Enchiladas

• 3 red bell peppers
• 1 white onion, chopped
• 4 cloves garlic, peeled
• 1 jalapeno pepper
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 1 small eggplant, chopped Safeway 1 ea For $1.28 thru 02/09
• 1 small zucchini, chopped
• 1/2 cup water
• 8 flour tortillas (8 inch)
• 1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup chopped fresh cilantro

1. Heat oven to 425F.
2. Cover 2 baking sheets with foil; spray with cooking spray.
3. Combine first 4 ingredients with 1/4 cup dressing; place in single layer on 1 of the prepared baking sheets.
4. Combine eggplant and zucchini with remaining dressing; place on remaining prepared baking sheet.
5. Bake 25 min.
6. or until vegetables are tender and peppers are blackened, turning vegetables after 10 min.
7. Cool slightly.
8. Remove skin and seeds from peppers; cut into small pieces.
9. Reserve 2 cups vegetables.
10. Blend remaining vegetables and water in blender until smooth.
11. Reduce oven temperature to 350 degrees F. Pour 1/2 cup blended vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
12. Fill tortillas with cheese, sour cream, cilantro and reserved roasted vegetables; roll up.
13. Place, seam side down, in baking dish.
14. Top with remaining blended vegetable mixture.
15. Cover with foil.
16. Bake 20 min.
17. or until cheese is melted and mixture is heated through.

red bell peppers, white onion, garlic, pepper, italian dressing, eggplant, zucchini, water, flour tortillas, cheeses, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/roasted-fresh-vegetable-enchiladas-168010.aspx (may not work)