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. Place the vegetables on a baking sheet, season with salt and pepper and drizzle with olive oil.

Step 2

Heat 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 in a preheated skillet 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.