Ingredients
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1 red bell pepper, seeded,cut in half
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1 medium zucchini, sliced lengthwise about 1/4 inch thick
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1/2 medium red onion, sliced thinly,about 1/4 inch thick
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1 medium eggplant, sliced thin lenthwise
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2 tablespoons light soy sauce
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1 teaspoon olive oil
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1 teaspoon chopped bottled garlic
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1 dash cumin
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1 dash garlic powder
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1 dash cayenne pepper
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1/2 cup fat free mozzarella cheese
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1 dash Mexican seasoning
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1/2 cup fat-free cheddar cheese, shredded,mixed with
Instructions
- Place the pepper (skin side up) and the sliced onion on foil lined baking sheet.
- Spray the onions with a tiny bit of garlic flavored cooking spray.
- Broil until peppers' skin is blackened.
- Let cool and peel the peppers.
- In the meantime, grill the zucchini on George Forman Grill until it has black marks.
- Set aside.
- Brush the eggplant slices with marinade and place on grill, cook until it has black marks on it.
- Chop all vegetables into bite sized pieces.
- Spray a large skillet with garlic no stick cooking spray.
- Heat to medium.
- Place one of the tortillas in the skillet to soften.
- Layer half of ingredients in tortilla, roll up and and place in skillet.
- Brown on all sides and serve with 2 tablespoons fat free sour cream.
- Repeat with remaining ingredients.
- Enjoy.