Place the peppers (skin side up) and the onions in a foil lined pan in 500 degree oven until peppers' skin is blackened, spray the onions with cooking spray halfway through cooking time. Let the peppers cool and remove the skin, slice into bite sized pieces.

Mix the soy sauce, garlic, spices and olive oil together in small bowl.

Brush the eggplant slices with marinade and grill on George Forman grill until black marks appear on eggplant slices. Remove from grill and set aside.

Grill zucchini slices on George Forman grill until black marks appear and set aside. Cut the eggplant and zucchini into bite sized pieces. Heat skillet diameter of tortillas to medium, spraying first with cooking spray. Place a tortilla in pan to soften. Remove and top with 1/4 of each ingredient (eggplant, zucchini, bell pepper, onion, cheese blend). Roll up and place in skillet. Brown on each side and repeat with remaining ingredients.

Serve with vegan sour cream and or salsa to 3 of your hungry friends, enjoy :)

Serves: 4

Preparation time: 30 minutes

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