Southwestern Grilled Vegetable Salad

Heat outdoor grill. Coat grill rack with nonstick vegetable cooking spray.

Prepare Chili-Lime Dressing: In jar with tight-fitting lid, combine oil, lime juice, chili, cumin, salt, and garlic powder until well mixed. Set aside.

Grill Vegetables: Carefully pull back husks from corn, leaving them attached at base and remove all the silk. Brush corn with some Chili-Lime Dressing. Place corn on tray while preparing other vegetables.

Cut zucchini and squash crosswise in half. Cut halves lengthwise into 1/4-inch-thick slices. Place vegetables on tray with corn. Brush slices on both sides with some dressing. Cut tomatoes lengthwise into halves and brush with some dressing.

Place corn about 4 inches from medium-hot coals so husks hang off the edge of the grill. Using the husks to turn ears occasionally, grill corn until kernels are lightly browned -- 8 to 10 minutes. Transfer corn to a tray once it's done.

Grill zucchini and yellow squash, turning occasionally until lightly browned -- 2 to 3 minutes. As they are done, transfer to large tray. Grill tomatoes, turning once, just until softened -- 1 1/2 to 2 minutes in all. Transfer tomatoes to tray with other vegetables and set aside.

Heat flour tortillas, one at a time, over low coals, turning often just until softened -- 15 to 20 seconds. Sprinkle 2 tablespoons shredded cheese and one fourth of green onion strips on half of tortilla. Fold tortilla in half and grill just until cheese softens. Fold tortilla in half again and transfer to tray with corn. Repeat to heat, fill, and fold remaining 3 tortillas.

Just before serving, line 4 plates with some lettuce leaves. Cut corn kernels off cobs and set aside. Arrange one-fourth of zucchini and yellow squash alternately with each other on one side of each plate. Mound corn in center and garnish with tomato halves and folded tortillas. Drizzle on remaining Chili-Lime Dressing.