| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Prepared mayonnaise |
| 2 |
ts |
White wine vinegar |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Packed basil leaves |
|
|
Salt and freshly ground black pepper |
| 2 |
lg |
Flour tortillas |
|
|
Assortment of grilled thinly sliced, i.e. red bell, vegetables, peppers, zucchini, eggplant |
| 4 |
|
Thin slices italian fontina, (up to 6) |
INSTRUCTIONS
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.
Yield: 2 servings
Recipe by: Cooking Live Show #8883 Posted to MC-Recipe Digest V1 #627 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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