Makes 2 sandwiches (2 servings)

Serve these elegant open-faced crispy sandwiches for a light lunch. The procedure may appear lengthy, but the individual components can be prepared early in the day, even if the recipe is multiplied. Quickly assemble the colorful sandwiches just before serving.

For the sauce

¼ cup bottled roasted red pepper sauce

For the spread

¼ cup Basil Pesto

For the bread

Two 7-inch flour tortillas

2 teaspoons olive oil

For the topping

1 tablespoon olive oil

¾ cup diced red bell pepper

¾ cup diced yellow bell pepper

¾ cup diced green bell pepper

½ cup peeled and diced zucchini

¼ cup minced red onion

2 cloves garlic, minced

1 tablespoon fresh lemon juice

Dash of freshly ground pepper, or to taste

Dash of salt, or to taste

To complete the recipe

½ cup fresh mozzarella cheese in ½-inch cubes (about 3 ounces)

Sprigs of fresh watercress or basil for garnishing

To prepare the tortillas, adjust the oven rack to 4 to 5 inches from the broiling element; preheat the broiler. Cut each tortilla into 4 wedges; lightly brush both sides with olive oil, place the tortillas on a baking sheet, and prick the surfaces in several places with a fork. Broil until lightly browned, 1 to 2 minutes on each side. Watch closely! Set aside on a plate; they will become crisper as they cool.