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Ingredients

• 1   red sweet pepper, quartered and seeded
• 1/2 of a small  eggplant, cut crosswise into 1/2-inch thick slices
• 1 medium  zucchini, trimmed and halved lengthwise
• 1   portobello mushroom, stem removed (about 5 ounces)
•   Nonstick cooking spray
• 2 cloves  garlic, minced
• 1/8 teaspoon  ground black pepper
• 4 7- to 8-inch  whole grain tortillas
• 1 cup  shredded reduced-fat cheddar cheese
• 1 cup  chopped fresh tomato (optional)
• 1/4 cup  Cilantro Pesto
• 1   avocado, halved, pitted, peeled and chopped (optional)
• 2 tablespoons  light dairy sour cream (optional)

Description

This Vegetarian Meal Is Wrapped Up In A Whole Grain Tortilla, Then Topped With A Fresh Cilantro Pesto.

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