Roasted Vegetable Wraps with Garlic Aioli

Roasted Vegetables

• 1 medium bell pepper, cut into 3/4-inch pieces
• 1 medium red onion, cut into 1/2-inch wedges
• 1 medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
• 4 oz fresh whole mushrooms, cut into quarters
• 3 tablespoons olive or vegetable oil
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Garlic Mayonnaise

• 1/4 cup mayonnaise or salad dressing
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon chopped garlic or 1/4 teaspoon garlic powder

Tortillas and Lettuce

• 6 flour tortillas (8 to 10 inch)
• 1 1/2 cups shredded lettuce