Before summer wraps up, present your grilled veggies in a new, delicious way!
Prep: 30 minutes
Grill: 7 minutes • Serves: 4
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, whisk together garlic, oil, lemon juice, salt and black pepper.
2. Place vegetables on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking and brushing with garlic mixture. Transfer vegetables
to cutting board.
3. Meanwhile, in small bowl, combine Neufchâtel cheese and olives. Spread each wrap with about 3 tablespoons cheese mixture.
4. Cut mushroom and bell pepper into 1/4-inch-thick slices; separate onion into rings. Arrange ¼ of the vegetables and basil leaves over cheese mixture on bottom third of each wrap. Starting from bottom of each wrap, tightly roll wrap around filling. Cut each wrap diagonally in half to serve.
Approximate nutritional values per serving: 441 Calories, 24g Fat (7g Saturated), 20mg Cholesterol, 1041mg Sodium, 47g Carbohydrates,
4g Fiber, 10g Protein