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Ingredients

• Roasted vegetables:
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons dried herbes de Provence
• 1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices
• 2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
• 1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
• 1 cup thinly sliced fennel bulb (about 1 bulb)
• Cooking spray
• 
  Pesto:
• 1/2 cup fresh parsley leaves
• 1/3 cup basil leaves
• 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
• 1 tablespoon pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons tahini (sesame-seed paste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16-ounce) can cannellini beans or other white beans, drained
• 2 garlic cloves
• 
  Wrap:
• 6 (8-inch) fat-free flour tortillas
• 6 leaf lettuce leaves
• 3/4 cup sliced bottled roasted red bell peppers
• 1/2 cup (2 ounces) shredded provolone cheese

Description

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