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 — i.e. red bell — vegetables — peppers, zucchini — eggplant 4 thin slices italian fontina — (up to 6)
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.
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.