2 tablespoons chopped fresh or 2 teaspoons dried basil
1 cup chopped red bell pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1/4 cup diced red onion
2 tablespoons balsamic vinegar
2 teaspoons olive oil
4 (8-inch) fat-free flour tortillas
1/4 cup (1 ounce) crumbled feta cheese
How to Make It
Combine first 6 ingredients in a bowl, and set aside.
Combine rice and basil; set aside.
Arrange bell pepper, zucchini, yellow squash, and 1/4 cup red onion in a single layer on a baking sheet. Broil for 12 minutes or until the vegetables are browned; spoon into a large bowl. Drizzle vinegar and oil over vegetables; toss to coat.
Warm tortillas according to package directions. Spoon 1/4 cup of rice mixture down center of each tortilla. Top each with 1/2 cup roasted vegetables, 2 tablespoons tomato mixture, and 1 tablespoon cheese; roll up.
My kids are not a fan of this recipe, because of all the veggies. I love the roasted vegetables, I love the sweet of the balsamic vinegar and saltiness of the feta. It is a little time consuming, to have to make the salsa, the rice, and everything else, but I think it is totally worth it, and it would be a shame to miss out on this great recipe.