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Grilled Vegetable Wraps With Basil Mayonnaise


Basil Mayonnaise

cup mayonnaise
2 teaspoons white wine vinegar
1 garlic clove
cup packed fresh basil leaves
Salt to taste
Freshly ground pepper to taste


Vegetable oil
1 green bell pepper, cut into halves
1 small zucchini, cut lengthwise into halves
1 Japanese eggplant, cut lengthwise into -inch slices
2 large flour tortillas
cup (2 ounces) shredded fontina cheese


Makes: 2


For the mayonnaise, purée the mayonnaise, vinegar, garlic and basil in a food processor. Season with salt and pepper.

For the wraps, brush the oil over the bell pepper, zucchini and eggplant. Grill over medium coals for 5 minutes or until tender. Spread the basil mayonnaise over the tortillas. Arrange the vegetables on the prepared tortillas. Sprinkle each with ¼ cup of the cheese. Roll tightly to enclose the filling and secure with a wooden pick.

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