Harvest Vegetable Wraps (4 PTS)

Recipe Ingredients

2 tablespoons	30ml	Plus 1 teaspoon extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1 tablespoon	15ml	Red bell pepper, cored - seeded and chopped (medium)
1 tablespoon	15ml	Eggplant - chopped (small)
1 tablespoon	15ml	Zucchini - chopped (medium)
2 tablespoons	30ml	Garlic cloves - minced (medium)
		Salt and ground black pepper
1 tablespoon	15ml	Plus 1 teaspoon balsamic vinegar
2 tablespoons	30ml	Minced fresh basil leaves
3 cups	120g / 4.2oz	Baby spinach leaves - washed and dried
4 cups	250g / 8.8oz	Flour tortillas, each at least 10" across (large)
		Warmed

Recipe Instructions

Heat 2 tablespoons oil in large skillet. Add onion, bell pepper,

eggplant and zucchini and cook over medium heat until lightly browned,

about 7 minutes. Stir in garlic, season with salt and pepper to taste,

and add 1 tablespoon vinegar. Cover and cook until vegetables are

tender, about 5 minutes. Stir in basil and take off heat; cool

slightly.

Place spinach in medium bowl. Drizzle with remaining 1 teaspoon vinegar

and remaining 1 teaspoon oil. Sprinkle with salt and pepper to taste.

Place some spinach on bottom half of each wrap. Spoon some vegetables

over spinach and roll up wraps, tucking sides toward center to form

bundles. Slice each roll in half and serve immediately.

Per serving: 192 calories, 5 g protein, 10 g fat, 23 g carbohydrates, 4

g fiber, 413 mg sodium, 41% vitamin A, 91% vitamin C, 6% calcium.

Source:
Natural Health Magazine, October 2000

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