Ingredients
- 1 pound new potatoes
- Nonstick pan spray
- 12 ounces whole red or yellow peppers, or 11 ounces ready-cut (about 3 cups)
- 1 tablespoon olive oil
- 8 ounces whole zucchini, or 7 ounces ready-cut (about 1 1/3 cups)
- 6 ounces whole mushrooms, or 5 ounces ready-cut (2 cups)
- 4 7-to-8-inch flour tortillas (the no-oil variety, if possible)
- 10 medium imported olives
- 6 ounces cooked peeled shrimp
- ⅛ teaspoon salt
- 1 ounce Parmigiano Reggiano (1/3 cup grated)
- Nutritional Information
Nutritional analysis per serving (2 servings)
753 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 106 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 40 grams protein; 146 milligrams cholesterol; 1298 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Prepare stove-top grill; turn oven to 450 degrees.
- Scrub and slice potatoes thin (less than 1/4-inch). Spray on both sides with nonstick pan spray, and grill until brown on both sides.
- Wash, trim, seed and slice whole peppers.
- Heat a large nonstick pan until very hot. Reduce heat to medium-high; add oil and saute peppers until soft.
- Meanwhile wash, trim and slice whole zucchini, and add.
- Wash, trim and slice whole mushrooms, and add. Cook until vegetables have softened.
- Wrap two tortillas in aluminum foil, and heat in oven or toaster oven for 3 to 5 minutes.
- Pit olives and stir into vegetables along with the shrimp and the grilled potatoes. Add salt.
- Grate cheese.
- Arrange half of the topping on two hot tortillas. Sprinkle with half the cheese.
- Heat remaining two tortillas while eating the first two, and add the rest of the topping.
45 minutes
Dining and Cooking