CAROL MICHAEL / FRONT PORCH IN DICKSON
2 tablespoons olive oil
1/2 teaspoon rosemary
1 teaspoon minced garlic
1/4 teaspoon salt
2 medium zucchini, sliced
2 medium yellow squash, sliced
2 red bell peppers, cut into strips
1/2 cup sliced mushrooms
1 large onion, cut into wedges
4 fat free or whole wheat tortillas, warmed
1/2 cup lite sour cream
1/4 teaspoon onion salt
1 tablespoon chives
Whisk oil, rosemary, garlic & salt together. Add slice veggies and toss to coat with oil mixture. Spread onto baking sheet and put into upper rack of 450 degree oven. Toss frequently until tender and browned--approx 30 min. Warm tortillas in foil with the veggies in the oven during the last 5 min of baking time. Combine sour cream, onion salt & chives. Spread onto warmed tortillas evenly and top with veggies. Fold in sides of tortillas and then wrap. Cut in half to serve.
Tip: Roast extra veggies to make a Roasted Veggie Soup for the next day's lunch: Use about 4 cups roasted veggies and a quart of chicken stock. Add some salt & pepper and about a teaspoon of basil. Bring to boil and simmer for 5 min. Pour into blender and blend just until all big chunks are broken down. Pour into soup bowls and serve with 1/2 sandwich on whole grain bread.
