From Whole Foods Market
This is a great recipe for using leftover grilled vegetables. They’re wonderful for a summer supper or wrap in waxed paper for picnics or on-the-go.
1/2 pound button mushrooms, grilled
1 red bell pepper, cut in pieces and grilled
1/2 large eggplant, cut in chunks and grilled
1 bunch green onions, grilled
16 mixed olives, pitted (optional)
1 tablespoon lemon juice
2 ounces fresh goat’s cheese, crumbled
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 whole wheat tortillas
4 large lettuce leaves
Roughly chop mushrooms, peppers, eggplant, green onions and olives and then toss in a large bowl with lemon juice, goat cheese, salt and pepper. Line tortillas with lettuce and then spoon vegetable-goat cheese mixture on top. Wrap up snugly, tucking in the ends burrito-style and serve.