Ingredients: (check the box next to the ingredients you would like to add to your list):

•		2 Tbsp. red wine vinegar
•		1 Tbsp. fresh lemon juice
•		5 tsp. olive oil
•		2 tsp. Herbs de Provence
•		1/2 tsp. each black pepper and salt
•		3 medium bell peppers (1 each red, yellow, and green)
•		1 medium zucchini
•		2 medium portobello mushroom caps
•		Vegetable cooking spray
•		8 8-inch flour tortillas
•		Add all the above ingredients

Steps:
Seed, core, and cut peppers into 6 wedges. Slice zucchini lengthwise into 1-inch strips and cut in half. Clean and slice mushroom caps into 1-inch strips. In a small bowl, mix together vinegar, lemon juice, oil, herbs, black pepper and salt. In a large dish, toss vegetables with herb mixture. Preheat grill to medium heat. Spray grill rack with vegetable cooking oil. Place vegetables on prepared rack and cook by direct heat method. Grill for 10 minutes per side. Vegetables should be cooked through and tender-crisp. Divide vegetables evenly among wraps and serve immediately.

	Yields:	8 servings

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving Calories 150

Total Fat 5g Saturated Fat 0.5g

Cholesterol 0mg

Sodium 270mg

Total Carbohydrates 26g Fiber 2.5g

Protein 4g