16 ounce cannellini beans beans white drained canned
0.5 pound eggplant
1 cup fennel bulb thinly sliced ( 1 bulb)
6 8-inch flour tortillas fat-free ()
0.5 cup parsley leaves fresh
2 garlic cloves
2 teaspoons herbs de provence dried
2 tablespoons juice of lemon
6 leaf lettuce leaves
1 tablespoon olive oil extra-virgin
0.5 ounce parmesan cheese fresh grated
1 tablespoon pinenuts
2 ounces provolone cheese shredded
2 tablespoons red wine vinegar
0.8 cup bottled roasted bell peppers red sliced
0.5 teaspoon salt
2 tablespoons tahini (sesame-seed paste)
0.5 pound baby squash yellow
0.5 pound zucchini
Equipment
food processor
bowl
frying pan
oven
aluminum foil
broiler
ziploc bags
Directions
Preheat broiler.
To prepare the roasted vegetables, combine first 8 ingredients in a large zip-top plastic bag; seal and marinate 20 minutes.
Remove vegetable mixture from bag; discard marinade.
Place vegetable mixture on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until tender, stirring occasionally; set aside.
Preheat oven to 35
To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food processor, and process until smooth, scraping sides of processor bowl occasionally.
To prepare wrap, warm tortillas according to package directions.
Spread 1/4 cup pesto over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350 for 8 minutes or until thoroughly heated.
