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Roasted bell pepper, red onion, zucchini, and mushrooms wrapped in gluten-free tortillas with garlic mayonnaise and shredded lettuce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 medium bell pepper cut into 3/4-inch pieces
  • 1 medium red onion cut into 1/2-inch wedges
  • 1 medium zucchini cut lengthwise in half and then crosswise into 1/4-inch slices
  • 1/4 pound mushrooms cut into fourths
  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup mayonnaise or salad dressing
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
  • 6 gluten-free tortillas
  • 1/2 cup shredded lettuce

Method
 

  1. Heat oven to 450° F. Spread bell pepper, onion, zucchini, and mushrooms in an ungreased cookie sheet..
  2. Mix oil, basil, salt, and pepper; brush over vegetables. Bake uncovered for 12 to 15 minutes or until vegetables are crisp-tender. Cool slightly.
  3. To create the Garlic Mayonnaise, mix the mayonnaise, parsley and garlic together in a small dish.
  4. Spread garlic mayonnaise down the center of each tortilla to taste. Top with some of the vegetable mixture and add lettuce. Wrap the vegetables in the tortilla and enjoy!

Notes

This could also be done in lettuce leaves instead of GF tortillas if none are available. 

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