Roasted (Or Grilled) Vegetable Wraps - cooking recipe

Ingredients

Vegetables
1 eggplant, peeled cubed
1 zucchini, cubed
1 yellow squash, cubed
8 ounces mushrooms, quartered
1 red onion, sliced
1 red bell pepper, cut into strips
3 garlic cloves, sliced
1/2 cup olive oil
salt and pepper
Garlicky Spinach Spread
4 cups raw spinach
3 garlic cloves
1/3 cup low-fat mayonnaise
1 tablespoon vegetable oil
3 tablespoons parmesan cheese
salt and pepper
Wrap
6 burrito-size low-fat flour tortillas

Preparation

Preheat oven to 450\u00b0F.
In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
Roast for 35-40 minutes, or until tender.
Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!