Ratatouille Salad Wrap

Name: Ratatouille Salad Wrap
Ingredients: 1-1/2 gal. eggplant, peeled, sliced Safeway 1 ea For $1.28 thru 02/09; 1-1/2 gal. zucchini, sliced; 1-1/2 gal. yellow squash, sliced; 12 each red peppers, quartered; 1-1/2 qt. Kraft Balsamic Vinaigrette Dressing, divided; 1 Tbsp. ground black pepper; 48 each whole wheat tortillas (9 inch); 48 slices Kraft Provolone Slices

8 ingredients

7 steps

Ingredients

1-1/2 gal. eggplant, peeled, sliced Safeway 1 ea For $1.28 thru 02/09
1-1/2 gal. zucchini, sliced
1-1/2 gal. yellow squash, sliced
12 each red peppers, quartered
1-1/2 qt. Kraft Balsamic Vinaigrette Dressing, divided
1 Tbsp. ground black pepper
48 each whole wheat tortillas (9 inch)
48 slices Kraft Provolone Slices

Directions

1

Brush vegetables with 3 cups (750 mL) dressing (or with 1/4 cup [60 mL] dressing for trial recipe).
2

Grill on medium-high heat 3 to 4 min.
3

or until crisp-tender, turning frequently.
4

Cool.
5

Cut vegetables into bite-size pieces; toss with remaining 3 cups (750 mL) dressing (or with 1/4 cup [60 mL] dressing for trial recipe) and black pepper.
6

For each serving: Top 1 tortilla with 1 cup (250 mL) vegetable mixture and 1 cheese slice.
7

Roll up tightly; secure with toothpick.