• ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 zucchini, diced
  • ½ eggplant, diced
  • 1 red onion, diced
  • 1 yellow squash, diced
  • 1 red bell pepper, diced
  • ¼ cup balsamic vinegar
  • ½ cup julienned basil
  • ¼ cup halved Kalamata olives
  • 6 oz. feta cheese crumbled
  • 2 tbsp. butter
  • 3 Mi Rancho Organic Whole Wheat Tortillas


In a large skillet on medium heat, add olive oil and garlic. Add zucchini, eggplant, onion, yellow squash and red bell pepper. Salt and pepper to taste and drizzle balsamic vinegar. Sauté until just tender. Mix in Kalamata olives and basil. Set aside.

On hot griddle, warm Organic Whole Wheat Tortilla 20 seconds on each side. Lay tortilla on a cutting board. In the middle, add on third of vegetable mixture, 2 oz. of feta. Fold Tortilla into a square pocket. Repeat on remaining tortillas and rest of ingredients.

Spread butter onto hot griddle. Place square pockets face down to seal, about 2 minutes until golden brown. Gently flip and warm on the other side, about 1 minute until brown. Slice on the diagonal and serve.