Fontina, Grilled Zucchini & Red Pepper Wraps
from a magazine advertisement that I lost track of - serves 4

Simple food with great big flavors. This was Jackie's recent contribution to a friendly neighborhood zucchini cook-off. Thanks for the photo sis.
Great party food.
1/2 cup mayonaise
1/4 cup packed fresh basil leaves
1 teaspoon fresh lemon juice
3 medium zucchini, sliced lengthwise 1/4-inch thick
olive oil
 2 large red bell peppers
1/2 pound Fontina cheese, thinly sliced
4 large flour tortillas
16 large fresh basil leaves
1 Make the basil mayonnaise: In a blender, puree the mayonnaise, basil and lemon juice with fresh ground pepper to taste.
2 Grill the zucchini slices, brushed lightly on both sides with the oil, on an oiled rack set about 6 inches over glowing coals (or under broiler) for 3 to 4 minutes on each side, or until tender. Season with salt and pepper to taste.
3 Grill the red peppers, brushed lightly with oil, until charred on all sides and transfer to a plastic bag. Let the red peppers cool for 15 minutes, then peel them and remove the seeds.
4 Spread about 2 tablespoons of the basil mayonnaise on each tortilla. Arrange one-fourth of the cheese on one side of each tortilla. Top with zucchini, peppers and basil leaves. Tightly roll each tortilla.