Ingredients

The following ingredients have 6 Servings
  • 1 lb potatoes (eg, Russet or Yukon Gold)
  • salt
  • 2 garlic cloves
  • 1 lemon
  • 6 Tbsps Yogurt (low-fat)
  • peppers
  • 1 lb zucchini
  • 2 Tbsps olive oil
  • 6 Whole-wheat tortillas (8-inches)
  • 6 Tbsps Tapenade
  • 5 ozs Feta
  • 4 sprigs oregano

Instruction

  • Peel the potatoes, cut into small pieces and cook in a pot of boiling salted water until tender, about 20 minutes.
  • Meanwhile, peel the garlic and finely chop. Rinse the lemon with hot water, wipe dry and remove zest with a peeler.
  • Cut lemon peel into thin strips and add to the pot with potatoes 2 minutes before end of cooking. Squeeze out lemon juice.
  • Drain potato and lemon mixture, mash until combined and stir in the garlic and yogurt. Season with salt, pepper and lemon juice.
  • Rinse the zucchini, wipe dry and cut diagonally into thin slices. Cook slices on an oiled hot grill about 2 minutes on each side. In a bowl, mix with the oil and season with salt and pepper.
  • Lightly oil 6 pieces of foil, which are slightly larger than the tortillas, then place a tortilla on each one and fold up edges of foil.
  • Top each tortilla with 1 tablespoon tapenade and a thin layer of mashed potatoes.
  • Place zucchini on the tortillas and season lightly with salt and pepper.
  • Crumble the cheese over the tortillas.
  • Working in batches, if necessary, transfer foil sheets with tortillas to a medium-hot grill and heat 4-5 minutes. Rinse the oregano, shake dry, pluck leaves and sprinkle over the tortillas before serving.