Grilled Veggie Wraps Recipe

In a large resealable plastic bag, combine the first seven ingredients; add vegetables. Seal bag and turn to coat; refrigerate for 2 hours, turning once. Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes, stirring frequently. Set aside 1 teaspoon marinade. Turn vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. Meanwhile, in a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up. Yield: 4 servings.