These super easy Roasted Vegetable Wraps with Garlic Mayonnaise from Betty Crocker's Country Cooking are also super delicious. They are the perfect summer dinner to enjoy in your backyard with your special someone.

Makes: 6 wraps

Ingredients
1 medium bell pepper, cut into 1/2-inch wedges
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 lb mushrooms, cut into fourths
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas (8 or 10 inch)
1 1/2 cups shredded lettuce

Garlic Mayonnaise
1/4 cup mayonnaise or salad dressing
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder

Preparation

1. Heat oven to 450°F. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan, 15 × 10 inch.

2. Mix oil, basil, salt and pepper. Brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.

3. Spread about 2 teaspoons Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with vegetables, spreading to within 2 inches of bottom of tortilla. Top with 1⁄4 cup lettuce.

4. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

1 Wrap: Calories 280 (Calories from Fat 155); Fat 17g (Saturated 3g); Cholesterol 5mg; Sodium 360mg; Carbohydrate 29g (Dietary Fiber 2g); Protein 5g

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-- Amanda Chamberlain

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