Ingredients:

Servings: 24.

  • 2 red bell peppers, grilled
  • 2 green bell peppers, grilled
  • 1 small eggplant, cut in 1/2-inch slices, grilled
  • 2 medium red onions, cut in thick slices, grilled
  • 1 zucchini, cut lengthwise into 1/2-inch sliced, grilled
  • 8 mushrooms, grilled
  • 2 tablespoons fresh parsley, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • 4 fat free tortillas

Directions:

  1.  After grilling (or broiling) vegetables, let cool enough to handle.
  2. Chop into 1/4″ pieces and combine in a bowl with all remaining ingredients, except tortillas.
  3. Divide between tortillas, spreading filling to within 1/2″ of edge.
  4. Roll up pinwheel style.
  5. Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
  6. Remove plastic wrap and slice in 1″ slices and serve. (do not serve ragged looking slices).

Nutritional Facts for Grilled Vegetable Roll-Ups:

Serving Size: 1 (68 g)

Servings Per Recipe: 24

Amount Per Serving % Daily Value
Calories 21.9

Calories from Fat 6

28%
Total Fat 0.7 g 1%
Saturated Fat 0.1g 0%
Cholesterol 0 mg 0%
Sodium 2.5 mg 0%
Total Carbohydrate 3.8 g 1%
Dietary Fiber 1.4g 5%
Sugars 1.8g 7%
Protein 0.8g 1%

Source: http://www.food.com