Served as main course. Vegetarian dish.

Mexican

1 Red Bell Pepper, seeded, cut in half

1 medium Zucchini, sliced lengthwise about 1/4 inch thick

1/2 medium Red Onion, sliced thinly,about 1/4 inch thick

1 medium Eggplant, sliced thin lenthwise

Brush on Marinade

2 Tablespoons light Soy Sauce

1 teaspoon Olive Oil

1 teaspoon chopped bottled Garlic

1 dash Cumin

1 dash Garlic Powder

1 dash Cayenne Pepper

Mix together in small bowl

1/2 cup fat free Mozzarella Cheese

1/2 cup fat-free Cheddar Cheese, shredded,mixed with

1 dash Mexican Seasoning

2 low-fat Flour Tortillas or fat free Tortillas (9 inch)

4 Tablespoons fat free Sour Cream

Place the pepper (skin side up) and the sliced onion on foil lined baking sheet. Spray the onions with a tiny bit of garlic flavored cooking spray. Broil until peppers' skin is blackened. Let cool and peel the peppers. In the meantime, grill the zucchini on George Forman Grill until it has black marks. Set aside. Brush the eggplant slices with marinade and place on grill, cook until it has black marks on it. Chop all vegetables into bite sized pieces. Spray a large skillet with garlic no stick cooking spray. Heat to medium. Place one of the tortillas in the skillet to soften. Layer half of ingredients in tortilla, roll up and and place in skillet. Brown on all sides and serve with 2 tablespoons fat free sour cream. Repeat with remaining ingredients.

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 2

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