Grilled Veggie Tortillas for Two

1 small zucchini, cut lengthwise into ½ inch slices
1 small yellow summer squash, cut lengthwise into ½ inch slices
½ small sweet red pepper, cut in half
1 Tbs olive oil, divided
¼ tsp salt
1 small tomato, chopped
2 Tbs gluten free mayonnaise
1 Tbs prepared gluten free pesto
1 ½ tsp fresh basil, minced
1 ½ tsp fresh oregano, minced
2 Rudi's Gluten-Free Plain Tortillas
½ cup shredded part-skim mozzarella cheese
Brush the zucchini, summer squash and red pepper with 1 ½ tsp oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into ½ inch cubes and place in a small bowl; stir in tomato. Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted. (Serves: 2)