Ingredients

• 1/2 cup prepared mayonnaise
• 2 teaspoons white wine vinegar
• 1 garlic clove
• 1/4 cup packed basil leaves
• Salt and freshly ground black pepper
• 2 large flour tortillas
• Assortment of grilled thinly sliced vegetables, i.e. red bell peppers, zucchini, eggplant
• 4 to 6 thin slices Italian fontina

Instructions

1. In a food processor or blender, puree together the mayonnaise, vinegar, garlic, and basil leaves until smooth. Season, to taste, with salt and freshly ground pepper.
2. Place a tortilla on a flat surface and spread with basil mayonnaise. Arrange 1 or 2 layers of the grilled vegetables over the tortilla. Sprinkle with a 1/4 cup of the cheese. Tightly roll up the tortilla and secure with a toothpick. Cut into 4 pieces. Repeat process for remaining tortilla and vegetables.