2largered bell peppersseeded and cut into 1 inch cubes
1largebutternut squashpeeled and cut into 1 inch cubes
2mediumzucchinicut into 1 inch cubes
114-oz. cancannellini beans
3tablespoonsolive oil
2teaspoonsoregano
sea salt and freshly ground black pepperto taste
1cupplain Greek yogurt
1/2cupchopped fresh basil
1/4cupchopped fresh mint
1/2largeEnglish cucumberdiced
1tablespoonwhite wine vinegar
6largewhole wheat flour tortillaswarmed
Instructions
Preheat the oven to 425-degrees.
On a large roasting sheet, add peppers, squash, zucchini, beans, olive oil, oregano and sea salt and freshly ground pepper to taste. Bake 30 to 35 minutes until golden.
In a food processor, add yogurt, basil, mint, cucumber, vinegar and sea salt and freshly ground pepper to taste. Blend 1 to 2 minutes until smooth.
Place roasted vegetables in tortilla and top with yogurt sauce.
Notes
SERVING SUGGESTION: A big salad (lettuce - not iceberg -, salad veggies and salad dressing).VEGETARIAN: No changes necessary. GLUTEN FREE: Make sure white wine vinegar and tortillas are gluten-free.NUTRITION: 491 Calories; 10g Fat; 20g Protein; 87g Carbohydrate; 14g Dietary Fiber; 3mg Cholesterol; 419mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.