Ingredients
1 envelope Parmesan Italian salad dressing mix1/4 cup water1/4 cup red wine vinegar2 tablespoons olive oil1 medium sweet red pepper, sliced1 cup julienned carrots1 cup quartered fresh mushrooms1 cup fresh broccoli florets1 medium onion, sliced and separated into rings1 medium yellow summer squash, sliced6 flour tortillas (8 inches)1-1/2 cups shredded part-skim mozzarella cheeseSalsa, optional
Preparation
In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat.
Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally.
Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet.
Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.
