1 medium bell pepper, cut in 3/4-inch pieces
1 medium red onion, cut in 1/2-inch wedges
1 medium zucchini (8-ounces), halved lengthwise, then cut crosswise in 1/4-inch thick slices
4 ounces mushrooms, cut in quarters (2 cups)
3 Tablespoons olive or vegetable oil
1/2 teaspoon dried basil
1/4 teaspoon each salt and pepper
1/4 cup light mayonnaise
1 Tablespoon finely chopped parsley
1 teaspoon minced garlic
6 plain or whole-wheat flour tortillas, warmed as directed on package
1 1/2 cups shredded lettuce
Heat oven to 450ºF.
Put vegetables, oil, basil, salt and pepper in a jelly-roll pan; toss to mix and coat.
Bake 12 minutes or until crisp-tender.
Meanwhile stir Garlic Mayonnaise ingredients in a small bowl until very well blended.
Spread about 2 teaspoons on each tortilla.
Place heating 1/2 cup vegetable mixture in center of each.
Top with 1/4 cup lettuce
Fold 1 end of each up about 1 inch over filling; fold sides, overlapping over folded end.
Eat out of hand.