Directions

1. Preheat oven to 400°. Line jelly roll pan with aluminum foil and toss vegetables with 2 tablespoons olive oil. Roast, stirring once, 35 minutes or until vegetables are tender.
2. In 12-inch nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in roasted vegetables and Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until slightly thickened.
3. Evenly spoon onto tortillas, sprinkle with cheese, then roll.