Roasted Veggie Wraps

• 1 Medium onion, cut into 1/2-inch wedges


• 1 Zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices


• 1/4 lb Mushrooms, cut into quarters


• 3 tbsp Vegetable oil


• 1/2 tsp Dried basil leaves


• 1/4 tsp Salt


• 1/4 tsp Coarsely ground black pepper


• 6 Flour tortillas (8 to 10 inches in diameter)


• 1 -1 1/2 cups Shredded lettuce

GARLIC MAYONNAISE

• 1/4 cup Mayonnaise or salad dressing


• 1 tbsp Finely chopped parsley


• 1 tsp Chopped garlic or 1/4 tsp garlic powder

Heat oven to 450°F. Spread pepper, onion, zucchini and mushrooms in ungreased jelly roll pan. Mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender, cool slightly. Spread about 2 teaspoons Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with vegetables, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup of lettuce. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.