Preheat your BBQ grill to high. Cut the red pepper in half, remove the stem and seeds and using the palm of your hand, push down on it to flatten it a bit. Toss the red pepper, onion, eggplant and zucchini with olive oil and season well with salt and pepper. Grill until they are caramelized and cooked through. Spread the tortillas with your favourite tapenade, salsa or pesto. Layer on the grilled vegetables then roll it up, tucking the ends in as you go.
Black Olive and Sun-dried Tomato Tapenade:
Put everything into a food processor and puree until smooth.
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