2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
6 ounces portobello mushrooms, sliced
2 Roma tomatoes, sliced lengthwise
4 large flour tortillas
4 ounces mixed salad greens
4 ounces goat cheese, crumbled and at room temperature
4 ounces roasted red bell peppers in water, drained and cut into strips
8 dashes raspberry or white wine vinegar

Preheat oven to 400 degrees F.

Combine garlic and oil in small bowl. Lightly brush one side of mushroom and tomatoes slices with some of oil mixture. Grill until done, approximately 3 minutes per side for mushrooms and 1 minute per side for tomatoes.

Meanwhile, lay tortillas flat and brush top side lightly with remaining oil mixture. Divide and spread greens, goat cheese and roasted pepper strips on lower half of each tortilla. Top each with a quarter of grilled mushroom and tomato slices. Lightly sprinkle vinegar over all and roll the tortillas like you would for a burrito. Place the tortillas on a baking sheet and bake for 5 minutes, until warm.

Cut each tortilla roll in half on a diagonal and place on warmed individual plates. Serve immediately.

Makes 4 servings.

Per serving: 357 calories, 40g carbohydrates, 10g protein, 17g total fat (6g saturated), 30mg cholesterol, 4g fiber, 417mg sodium. Calories from fat: 43%