Recipe - Vegetarian Burritos

2 Zucchini; trimmed
2 Yellow squash; trimmed
2 Red bell peppers; cored,
seeded,
; and cut in quarters
One fourth cup Olive oil
2 tablespoon Minced garlic
1 bn Oregano; leaves only,
chopped
1 teaspoon Salt
1 teaspoon Freshlyground black pepper
4 Flour Tortillas; see * Note
1 cup Avocado Corn Relish; see *
Note
One half cup Tomatillo Salsa (Green
Salsa); see * Note

* Note: See the "Flour Tortillas", "Avocado Corn Relish" and "Tomatillo
Salsa (Green Salsa)" recipes which are included in this collection.

Slice the zucchini and yellow squash lengthwise into wedges. Toss the
vegetables in a large bowl with the oil, garlic, oregano, salt and pepper.
Let sit at least 1 hour to marinate. Preheat the grill. Grill the
vegetables over hot coals (or cook in a hot dry skillet) until tender,
turning occasionally to avoid charring. To assemble, warm the tortillas
briefly on the grill to render them pliable, and spread them out on a
counter. Divide the vegetables and place in a strip down the center of each
tortilla. Top with the Avocado Corn Relish and drizzle with some of the
Tomatillo Salsa (being careful not to over sauce, or the burritos will be
soggy). Fold the bottom quarter of each tortilla up and then roll from the
side into a cylinder. Serve immediately, with the remaining salsa on the
side. This recipe yields 4