Mediterranean flavors and ingredients are wrapped up in this great tasting sandwich.
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1 tablespoon Land O Lakes® Butter
2 cups cubed peeled eggplant
1 medium (1 cup) green, red and/or yellow bell peppers, cut into 1/4-inch strips
1 small (1 cup) zucchini, halved lengthwise, sliced
1 teaspoon finely chopped fresh garlic
1 teaspoon cornstarch
1 (14.5-ounce) can Italian-style diced tomatoes, undrained
6 (8 or 9-inch) whole wheat tortillas, warmed
6 (3/4-ounce) slices Land O Lakes® Provolone Cheese
STEP 1
Melt butter in 10-inch skillet until sizzling; add eggplant, bell pepper, zucchini and garlic. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until vegetables are crisply tender.
STEP 2
Stir cornstarch into tomatoes; add mixture to vegetables. Cook 1-2 minutes or until mixture is slightly thickened.
STEP 3
Top each warm tortilla with about 1/2 cup vegetable mixture and about 2 tablespoons cheese. Roll up.
If you’d like to boost the protein in these wraps, add a can of drained and rinsed garbanzo beans when you add the tomatoes.
Are you just swimming in zucchini this time of year? Here’s how to make this prolific vegetable the star of the dinnertime show, in zucchini main dishes and hearty sides.
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