Ingredients:
Makes 4 servings 2-3 tablespoons canola oil 1/2 medium size eggplant, sliced into 2-by-4-inch slices 1/2 medium size zucchini, cut into 2-by-3/4-inch slices 1/2 medium red onion, cut into wedges 1/2 small red pepper, cut into 2-by-1/2-inch pieces 1/2 small yellow pepper, cut into 2-by-1/2-inch pieces 1/2 small orange pepper, cut into 2-by-1/2-inch pieces 4 6-inch whole wheat tortillas 4-6 tablespoons Nuttin’ Better Sauce (see above) 10-15 cherry tomatoes, halved 2-3 tablespoons grated mozzarella cheese

Instructions:
Preheat oven to 375 degrees. Line baking sheet with foil. Pour canola oil into large bowl. Toss vegetables (except tomatoes) with canola oil until well coated. Layer on foil-lined baking sheet and roast for approximately 20-25 minutes or until vegetables are soft and slightly browned. Remove from oven. Set aside. Increase oven temperature to 400 degrees. Place tortillas on foil-lined baking sheet. Spread 1-2 tablespoons of sauce on each tortilla. Divide vegetables, along with tomatoes, evenly onto each tortilla. Sprinkle with cheese. Bake for 5-10 minutes; serve immediately.