Grilled Zucchini Pepper Wraps with Lemon Grass Aioli

I love grilled vegetables and this is a really great way to jazz them up a bit.  If you want to skip the Aioli they also taste great just on their own or you could drizzle a bit of balsamic vinaigrette over them - definitely a healthier choice.

Aioli
2 stalks lemon grass
2 tbsp vegetable oil
1 clove garlic, minced
1/2 cup mayonnaise
Salt and freshly ground pepper to taste

Wraps
4 medium zucchini, each about 7 x 1 3/4 inches
3 tbsp olive oil
2 tsp ground coriander
1/2 tsp salt
1/4 tsp cayenne pepper
36 thin strips each sweet orange and yellow pepper each about 2 inches long

1. For the aioli, cut lemon grass stalks in half lengthwise.  Trim out tender inner hearts and the tenderest inner layers.  Reserve remaining lemon grass for another use.  Finely mince hearts and enough of the tender layers to make about 2 tbsp.
2. In a small skillet, heat oil over medium low heat.  Saute minced lemon grass and garlic for about 3 minutes or until softened but not browned.  Transfer to a heatproof bowl and let cool.  Whisk in mayonnaise until blended.  Season to taste with salt and pepper.  Cover and refrigerate for at least 4 hours to blend the flavours or for up to 2 days.
3. For the wraps, heat barbecue to medium.
4. Trim ends from zucchini.  Cut lengthwise into thin slices, about 1/8 inch thick, until you have 36 slices.  In a shallow dish, combine oil, coriander, salt and cayenne.  Add zucchini, and rub or brush to coat evenly with spices.  Grill, turning once for 2 to 3 minutes per side, or until grill marked and tender (do not let crisp).  Return to shallow dish and let cool to room temperature.
5. To assemble, hold 1 strip orange pepper and 1 strip yellow pepper together.  Wrap 1 slice of zucchini horizontally around peppers, with peppers sticking above the top edge of the zucchini.  Secure with a toothpick and place on a platter; gently separate pepper strips so the point in opposite directions.  Repeat to make about 36 wraps.  
6. To serve, place bowl of aioli on platter along with a small spoon to dollop on top of wraps.