Grill the vegetables

Grill the vegetables

1/2 cup bottled italian dressing
1 Tbs chili powder
6 Tbs chopped cilantro
1 large yellow bell pepper; seeded and quartered
1 large red onion; cut crosswise into 1/2-inch slices
1 medium zucchini; cut lengthwise into 1/2-inch slices
1 large tomato; seeded and cut crosswise into 1/2-inch slices
4 large flour tortillas
1/2 cup prepared guacamole
1 cup shredded monterey jack cheese
1/2 cup plain yogurt or sour cream

In a small bowl, combine the Italian dressing, chili powder and 2 tablespoons of the cilantro. Brush all sides of the pepper, onion, zucchini and tomato with the Italian dressing. Grill the vegetables over medium coals, turning once until softened, about 7 minutes for the bell pepper and onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.

Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes. Remove vegetables from grill and place on a cutting board. Cut the peppers, squash and tomato into chunks, and separate the onion into rings.

To serve, spread the tortillas with the guacamole, top with the vegetables, sprinkle with the cheese, roll up and dollop with the yogurt.

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