Grilled Vegetables

By LoriCaputo

Ingredients

• 2 red peppers, halved
• 2 green peppers, halves
• 1 small eggplant, cut lengthwise into ½ inch slices
• 2 red onions, cut into sliced
• 1 zucchini, cut lengthwise into ½ inch sliced
• 8 mushrooms, wiped clean
• 2 tbs. chopped parsley or basil
• Salt and pepper
• 1/4 ¼ cup vinaigrette
• 4 flat breads

Preparation

Step 1

Grill the vegetables, let stand until cool enough to handle. Chop into ¼ inch pieces, combine the vegetables with the herbs and vinaigrette. Divide the mix among the flat bread and on 2 opposite sides, fold over ½ inch and roll up tightly, starting at one of the unfolded sides.