1 small zucchini, diagonally sliced into ¼ inch pieces
1 small summer squash, diagonally sliced into ¼ inch pieces
1 red bell pepper, stem and seeds removed
1 small red onion, sliced into ¼ inch rounds
1 large Portobello mushroom, cleaned and sliced into ½ inch pieces
2 tablespoons extra virgin olive oil
salt
white pepper
4 whole grain tortillas (I used La Tortilla Factory Smart & Delicious Soft Wraps)
4 tablespoon pesto, divided
2 cups part-skim mozzarella cheese, divided
4 oz goat cheese, divided