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.