Grilled Vegetarian Burritos

To make this all-in-one entrée, roll grilled onion, peppers, and zucchini in tortillas with shredded cheeses. If you prefer your burritos mild, substitute Monterey Jack without jalapeño chiles or use all Cheddar cheese. Serve with your favorite bottled salsa and a dollop of sour cream. Burritos may be cut into bite-size portions and served as appetizers.

PREP: 25 minutes GRILL: 16 to 21 minutes

MAKES: 4 main-dish servings

4 teaspoons vegetable oil

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

2 medium zucchini (about 10 ounces each),
cut lengthwise into¼ -inch-thick slices

1 large onion (12 ounces), cut into ½ -inch-
thick slices

1 medium red pepper, stem and seeds
removed, cut into quarters

1 medium green pepper, stem and seeds
removed, cut into quarters

4 (10-inch) flour tortillas

2 ounces sharp Cheddar cheese, shredded
(½ cup)

2 ounces Monterey Jack cheese with jalapeño
chiles, shredded (½ cup)

½ cup loosely packed fresh cilantro leaves

bottled salsa (optional)

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. In small bowl, mix oil, chili powder, cumin, salt, and black pepper. Brush one side of zucchini slices, onion slices, and pepper pieces with oil mixture.

3. Place vegetables, oiled side down, on hot grill rack and grill, turning over once and transferring vegetables to plate as they are done, until tender and golden, 15 to 20 minutes.

4. Arrange one-fourth of grilled vegetables down center of each tortilla; sprinkle with Cheddar and Monterey Jack cheeses. Place open burritos on grill rack. Cover grill and cook until cheeses melt, about 1 minute.

5. Transfer burritos to plates. Sprinkle cilantro over cheese, then fold sides of tortillas over filling. Serve with salsa, if you like.

EACH SERVING: About 330 calories, 11g protein, 43g carbohydrate, 14g total fat (4g saturated), 15mg cholesterol, 655mg sodium