Name: Tortillas with roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 courgettes large, julienned; 1 aubergine; 1 red onion cut into wedges; 1 red pepper julienned; 200 g cherry tomatoes; 2 feta cheese cubed; 1 chickpeas tinned and drained; 4 tortillas; pesto; lettuce salad leaves

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Ingredients (10)

2	courgettes — large, julienned
1	aubergine
1	red onion — cut into wedges
1	red pepper — julienned
200 g	cherry tomatoes
2	feta cheese — cubed
1	chickpeas — tinned and drained
4	tortillas
	pesto
	lettuce — salad leaves

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Method:

Toss the vegetables in the olive oil and season to taste with salt and pepper. Then arrange in a single layer in a roasting pan and roast for 25 minutes, or until cooked. Carefully stir in the feta cheese and chickpeas, and allow to cool slightly.

Slice the tortillas in half and heat on both sides in a dry frying pan. Spread a generous layer of pesto on each half, then divide the vegetables among them. Add some salad leaves, fold closed, and serve immediately.

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