Ingredients
1
medium red bell pepper, cut into 12 pieces
1
medium green bell pepper, cut into 12 pieces
1
medium yellow bell pepper, cut into 12 pieces
1
medium red onion, cut into 1-inch pieces
1
medium zucchini, cut into 1-inch pieces
1
tablespoon olive or vegetable oil
1
tablespoon chopped fresh or1/2 teaspoon dried marjoram leaves
1/4
teaspoon salt
1
tub (8 ounces) soft cream cheese with roasted garlic
1
tablespoon mayonnaise or salad dressing
1/4
cup chopped pistachio nuts
4
flour tortillas (8 to 10 inches in diameter)
Preparation
Heat oven to 450°. Toss bell peppers, onion, zucchini, oil, marjoram and salt in medium bowl to coat. Spread in ungreased rectangular baking pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until crisp-tender. Cool 15 minutes. Cut vegetables into about 1/4-inch pieces.
Mix 1/4 cup of the cream cheese, the mayonnaise and 2 tablespoons of the nuts.
Reserve 1/4 cup vegetables for garnish. Place 1 tortilla on serving plate. Spread half of the vegetables over tortilla. Add tortilla; spread with cream cheese-nut mixture. Add tortilla; spread with remaining vegetables. Top with remaining tortilla. Spread side and top with remaining cream cheese. Garnish with reserved vegetables and remaining 2 tablespoons nuts. Refrigerate at least 1 hour. To serve, cut into wedges.
