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1
Preheat oven to 450 degrees F.
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2
For the vegetables:
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3
Cut the bell peppers into strips and add them to a medium size bowl.
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4
Next, cut the zucchini squash lengthwise into pieces about 1/2 inch thick and add them to the bowl.
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5
Cut the yellow squash in half widthwise, then cut them lengthwise in pieces that are the same thickness as the zucchini.
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6
Add them to the bowl.
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7
Cut the onions into pieces about the same thickness as the squash and add them to the bowl.
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8
Next add the olive oil, balsamic vinegar, salt, pepper, and red pepper flakes to the bowl.
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9
Mix all of the veggies together so theyre coated with the oil, vinegar and spices.
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10
Lay them as flat as possible on a cookie sheet.
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11
Sprinkle the oregano over the top of the veggies.
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12
Bake in the preheated oven for about 20 minutes, stirring occasionally until the veggies are lightly browned.
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13
For the wraps:
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14
Grate or shred the cheese.
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15
Lay a tortilla on a dish or cutting board.
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16
About 2 inches from the edges of the tortilla, add some of the warm veggies.
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17
Add the cheese and Hormel pepperoni minis.
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18
Top with a bit of the Cardinis dressing.
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19
Fold in 2 sides of the tortilla about 2 inches.
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20
Start rolling the tortilla towards the middle.
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21
Continue to gently roll the tortilla to form the wrap.
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22
Cut each wrap in half and serve warm.
