Piled high with fresh tasting goodness, these tortillas are perfect on a Meat Free Monday!
1 medium zucchini, cut lengthwise into 1/2-in. slices
1 yellow summer squash, cut lengthwise into 1/2-in. slices
1 small sweet red pepper, cut in half
2 tbsp olive oil, divided
1/2 tsp salt
1 large tomato, chopped
1/2 cup mayonnaise
2 tbsp prepared pesto
1 tbsp minced fresh basil (or 1/4 tsp dried basil)
1 tbsp minced fresh oregano (or 1/4 tsp dried oregano)
4 whole wheat tortillas (8-in.)
1 cup (4 oz) shredded part-skim mozzarella cheese
Saute zucchini, squash and red pepper with 1 tbsp oil until tender. Cut into 1/2-in. cubes and place in small bowl; stir in tomato.
Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Heat on one side in a large skillet over medium heat until puffed. Remove from heat.
Spread mayo mixture on heated sides; top with veggie mixture. Sprinkle with cheese. Put skillet back onto medium heat, cover and heat until cheese is melted.
Keep warm in a 200 degree oven until all are finished.