“From Taste of Home Your garden's bounty will be put to good use in this delightful entree, which resembles a pizza. When I find a recipe like this that’s so well received, I make a copy, put it in a protective sleeve and store it in a binder so I can make it again.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin”
READY IN:
25mins
SERVES:
4
YIELD:
4 tortillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Brush the zucchini, summer squash and red pepper with 1 tablespoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato.
  2. Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed.
  3. Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: