Tortillas with grilled vegetables and mozzarella

Ingredients

• 4 wheat cakes
• 1 medium courgette or zucchini
• 1 large sweet red pepper
• 1 large red onion
• 5-6 champignons
• 4 tbsp. l. pesto sauce
• 4 mozzarella balls
• olive oil
• salt, freshly ground black pepper

Cooking

Step 1

Slice the zucchini and mushrooms into 7mm thick slices. Peel sweet pepper from seeds and partitions, cut into slices. Peel the onion and cut into rings 7-8 mm thick. Arrange vegetables on a baking sheet, season with salt and pepper and drizzle with olive oil.

Step 2

Heat up a grill pan and sauté the vegetables for 2-3 minutes. on each side, they should remain crispy. Transfer cooked vegetables to a board, let sit 5 minutes, then cut into large pieces.

Step 3

Brush each tortilla with pesto. Put some mozzarella on half of the tortilla, then a layer of vegetables, mozzarella again and cover with the second half of the tortilla.

Step 4

Place the tortillas on a preheated grill pan lightly brushed with olive oil and fry for 3 minutes. on each side until cheese is melted. Cut the tortillas into 3-4 pieces and serve immediately.