| Harvest Vegetable Wraps (4 Pts)
Recipe By: Natural Health Magazine, October 2000
2 tablespoon + 1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium red bell pepper, cored seeded and chopped
1 small eggplant, chopped
1 medium zucchini, chopped
2 medium garlic cloves, minced
salt and ground black pepper
1 tablespoon + 1 teaspoon balsamic vinegar
2 tablespoons of minced fresh basil leaves
3 cups of baby spinach leaves, washed and dried
4 large flour tortillas, each at least 10" across, warmed |
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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, 4g fiber, 413 mg sodium, 41% vitamin A, 91% vitamin C, 6% calcium.
NOTES : For these simple wraps, a ratatouille-like filling is flavored with a little balsamic vinegar to add depth and sweetness and then rolled in tortillas along with lightly dressed baby spinach.
Source: Natural Health
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