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Grilled Vegetable Wraps With Basil Mayonnaise
Ingredients
Basil Mayonnaise
½ cup mayonnaise
2 teaspoons white wine vinegar
1 garlic clove
¼ cup packed fresh basil leaves
Salt to taste
Freshly ground pepper to taste
Wraps
Vegetable oil
1 green bell pepper, cut into halves
1 small zucchini, cut lengthwise into halves
1 Japanese eggplant, cut lengthwise into ½-inch slices
2 large flour tortillas
½ cup (2 ounces) shredded fontina cheese
Details
Makes: 2
Method
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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