|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 5 | onion | 1 medium red onion, sliced 1/2 inch thick | 5 | medium | zucchini, cut into strips | 5 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant (Slice 1/4" Thick) | 30 | large | raw sliced mushrooms | 5 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, sliced | 1/4 | cup | olive oil | 20 | tortillas (approx 10" dia) | Tortilla, whole-wheat | 1 1/4 | cups crumbled | feta cheese | 20 | tablespoons | basil pesto | 3 | whole | avocados, thinly sliced |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Cook Seasoned vegetables until tender | | 2 | Spread cooked veggies on wrap | | 3 | top with feta chese |
|
