These are meant to be made on the grill; however, today I used a skillet for steps 1 & 2 and the oven set on broil for step 3.
Ingredients:
1 medium zucchini, cut lengthwise in quarters
1 yellow summer squash, cut lengthwise into quarters
1 sweet red pepper, cut in half
2 tbsp. olive oil
salt
1 large tomato, chopped
1/4 cup mayonnaise
2 tbsp. pesto
1 tbsp. minced fresh basil
1 tbsp. minced fresh oregano
4 whole wheat tortillas (I used 2 flatbreads that we already had in the pantry and they worked great)
1 cup shredded mozzarella cheese (we used chihuahua cheese, which was very tasty)
1. Brush the zucchini, summer squash, and pepper with 1 tbsp. olive oil. Sprinkle with salt. Grill veggies over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2 in. cubes and place in small bowl. Stir in tomato.
2. Combine the mayonnaise, pesto, basil, and oregano and set aside. Brush both sides of the tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. (With the flatbreads, it did not take that long, so make sure you stay close by and watch them!)
3. Remove from grill. Spread sauce mixture on tortilla and top with veggies. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.
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