2 quarts thinly sliced zucchini, carrots, mushrooms, onions and/or red bell peppers
1 tablespoon Olive Oil
1/4 cup mayonnaise
3 cups fresh spinach leaves
1 small clove garlic, finely chopped
2 tablespoons grated Parmesan cheese
6 (6-in.) flour tortillas

On large baking sheet, toss vegetables with olive oil. Roast 12 minutes or until vegetables are almost tender.

In food processor or blender, blend mayonnaise, spinach, garlic and cheese until smooth. Evenly spread tortillas with spinach mixture, then top with vegetables and roll up.