Roasted Vegetable Wrap

posted Sep 18, 2013, 9:08 AM by Linda Hopey


  • 1 medium red pepper, cut into 1” wide slivers
    1 medium zucchini, cut into 1/4” slices lengthwise
    1 medium yellow squash, cut into 1/4” slices lengthwise
    1 small eggplant, cut into 1/2” round slices
    2 medium plum tomatoes, halved
    1 medium onion, quartered
    4 teaspoons olive oil
    Nonstick cooking spray
    Dried herbs, such as basil, thyme, parsley, marjoram, etc.
    4 oz. part skim mozzarella cheese, grated
    4 whole wheat tortillas


  • Preheat oven to 375º. 

    Line a roasting pan with foil. 

    Brush with olive oil or spray with nonstick cooking spray. 

    Place vegetables in a single layer on roasting pan and brush with olive oil. 

    Sprinkle on desired herbs. 

    Spray with nonstick cooking spray. 

    Shake the vegetables about the pan to make sure they are coated with oil. 

    Bake until vegetables are lightly browned and tender, about 20 minutes. 

    Divide vegetables among the tortillas, sprinkle with grated mozzarella cheese, wrap, and enjoy.

    Each serving provides: an excellent source of vitamin C, calcium, potassium, and fiber.  Good source of vitamin A, folate, and magnesium.
    prep time 45 minutes

Nutritional Information

  • Calories:320
  • Carbohydrates:38g
  • Total Fat:12.5g
  • Cholesterol:18mg
  • Saturated Fat:3.5g
  • Dietary Fiber:8g
  • % of Calories from Fat:35%
  • Sodium:358mg
  • Protein:14g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.