Grilled Vegetable Wrap
1 med red bell pepper
1 med yellow bell pepper
2 lg Portobello mushrooms
1 sm eggplant
4 fresh pineapple rings, 1/2-inch slices
1 Tbsp balsamic vinegar
1 Tbsp dry oregano
1 Tbsp dry basil
4 cups chopped romaine lettuce
4 whole-wheat flour tortillas, about 9-in in diameter
Cut bell peppers in quarter and remove ends and seeds. Peel eggplant and slice lengthwise. Stem Portobello mushroom.
Grill vegetables and pineapple rings until tender. Remove and let cool.
Remove any lose skin from peppers. Julienne vegetables and fruit and toss together in a medium bowl with vinegar, oregano and basil.
Place tortilla onto flat working surface. Spoon 1 cup vegetables and 1 cup romaine lettuce onto each tortilla. Roll tortilla, folding ends in, and cut in half on the diagonal.