Betty's Summer Veggie Wrap

Betty demonstrates how to make a great-tasting Veggie Wrap. This recipe uses zucchini and red bell pepper, but you may change the vegetables to any that you like.
Summer Veggie Wrap (recipe for 2 wraps)
2 tablespoons Greek yogurt (plain)
2 tablespoons ranch dressing
¼ teaspoon garlic powder
1 tablespoon fresh chopped basil
1 tablespoon olive oil
1 medium zucchini
1 large red bell pepper
Flatbread
In a small bowl, make dressing by stirring together yogurt, ranch dressing, garlic powder, and fresh basil. Set aside. Slice the zucchini in half widthwise, and then slice each half into ¼-inch slices lengthwise. Slice the red bell pepper in half lengthwise, and then slice each half into thirds lengthwise. Heat olive oil in large skillet until it shimmers. Place slices of zucchini and red bell pepper in the hot oil in a single layer. Reduce heat and cook for about 5 minutes on each side, allowing the vegetables to blacken slightly, as desired. When vegetables are tender, transfer them to a platter lined with paper toweling. To assemble a wrap, lay piece of flat-bread on cutting board and spread dressing from one end to about ¾ of the length of the flatbread. Place about ½ of the cooked vegetables on top of the dressing. Roll from the end that has the dressing and vegetables. Keep the roll tight and finish by fastening with 2 toothpicks near the center on either side of the seam. Cut diagonally between the toothpicks. Serve immediately, or cover with plastic wrap until ready to serve. I hope you love this sandwich! --Betty :)
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