Grilled vegetable fajitas

4 Servings

Ingredients

Quantity Ingredient
1 medium Eggplant -- cut lengthwise
In
_ 1/4 Inch Slices
1 medium Zucchini -- cut lengthwise
In
_ 1/4 Inch Slices
1 medium Sweet Red Peppers -- cut in
Wedges
1 bunch Scallions -- (green onions)
_ About 6
⅓ cup Southwestern Butter Baste --
Recipe follows
8 6-Inch
8 smalls Lettuce Leaves
2 cups Shredded Monterey Jack
Cheese W/Hot Pepper -- s
Flour Tortilla

Directions

Lightly brush rack of outdoor grill or broiler pan with oil. Preheat=20 grill or broiler. Place batches of vegetables on rack 3 to 4 inches from = heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush = with=20 Southwester Butter Baste. Cook until crisp-tender, about 3 minutes = longer;=20 remove and place on a large cutting board; repeat with remaining=20 vegetables.=20 Slice vegetables into bite-size pieces; place in a serving bowl. = Drizzle=20 with any remain Southwester Butter Baste; toss to coat. For each serving: Heat flour tortillas according to package directions. =

Place two tortillas on an individual serving plate; top each with one=20 lettuce leaf. Place ¾ cup vegetables and ¼ cup Monterey Jack cheese=20 down the center of each tortilla. Fold tortilla toward center; repeat.=20 Makes 4 servings.

Southwester Butter Baste: In a small saucepan, melt ¼ cup (½ stick) = butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1=20 teaspoon salt and ¼ teaspoon ground red pepper. Cook and stir over low = heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime=20 juice; remove from heat. Makes ⅓ cup For Grilled Italian Vegetable Fajitas, use 1¾ cups shreeded = mozzarella=20 chesse and ¼ cup Parmesan cheese in place of the Monterey Jack cheese. =

Prepare as directed above, substituting Scampi butter (recipe follows) = for=20 Southwestern Butter Baste Scampi Butter: In a small saucepan, melt ¼ cup (½ stick) butter. = Add=20 ¼ cup chopped fresh basil or parsley, 1 teaspoon minced garlic, 1=20 teaspoon minced garlic, 1 teaspoon salt and ⅛ teaspoon black pepper.=20 Cook and stir over low heat for 2 minutes to blend flavors. Stir in 2=20 tablespoons balsamic vinegar; remove from heat. Makes ½ cup Recipe By : Daily Southtown, 9/06/30, The Associated Press From: Date: File

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