Ingredients
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1 eggplant, peeled cubed
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1 zucchini, cubed
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1 yellow squash, cubed
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8 ounces mushrooms, quartered
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1 red onion, sliced
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1 red bell pepper, cut into strips
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3 garlic cloves, sliced
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1/2 cup olive oil
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salt and pepper
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4 cups raw spinach
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3 garlic cloves
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1/3 cup low-fat mayonnaise
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1 tablespoon vegetable oil
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3 tablespoons parmesan cheese
Instructions
- Preheat oven to 450°F.
- In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
- Roast for 35-40 minutes, or until tender.
- Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
- Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
- Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!