- 1 small zucchini, cut lengthwise into ½-in, slices
- 1 small yellow summer squash, cut lengthwise into ½-in. slices
- ½ small sweet red pepper, cut in half
- 1 Tbsp. olive oil, divided
- ¼ tsp. salt
- 1 small tomato, chopped
- 2 Tbsp. reduced-fat mayonnaise
- 1Tbsp. prepared pesto
- 1 ½ tsp. minced fresh basil
- 1 ½ tsp. minced fresh oregano
- 2 whole wheat tortillas (8 in.)
- ½ cup shredded part-skim mozzarella cheese
⦁ Brush zucchini, summer squash and red pepper with 1 ½ tsp. oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into ½-in. cubes and place in a small bowl; stir in tomato.
⦁ Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed.
⦁ Remove from grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.