1/4
cup chopped tomato
1
tablespoon diced red
onion
1
tablespoon chopped
fresh cilantro
1
teaspoon lime juice
1/8
teaspoon salt
1
garlic clove, minced
1
cup hot cooked
long-grain rice
2
tablespoons chopped
fresh basil
1
cup chopped red bell
pepper
3/4
cup diced zucchini
3/4
cup diced yellow
squash
1/4
cup diced red onion
2
tablespoons balsamic
vinegar
2
teaspoons olive oil
4
(8-inch) flour tortillas
1/4
cup (1 ounce)
crumbled feta cheese
¼ cup chopped fresh curly parsley
DIRECTIONS
Preheat
broiler.
Combine
first 6 ingredients in a bowl,
and set aside.
Combine
rice and basil; set aside.
Arrange
bell pepper, zucchini, yellow
squash, and 1/4 cup red onion in
a single layer on a baking
sheet. Broil for 12 minutes or
until the vegetables are
browned; spoon into a large
bowl. Drizzle vinegar and oil
over vegetables; toss to coat.
Warm
tortillas according to package
directions. Spoon 1/4 cup of
rice mixture down center of each
tortilla. Top each with 1/2 cup
roasted vegetables, 2
tablespoons tomato mixture, 1
tablespoon curly parsley, and 1
tablespoon cheese; roll up.
