Recipe for cooking grilled vegetable fajitas

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Grilled Vegetable Fajitas

1 med. eggplant, cut lengthwise
    into 1/4-in. thick slices
1 med. zucchini, cut lengthwise
    into 1/4-in. thick slices
1 med. sweet red bell pepper,
    cut into wedges
6 scallions
1/3 C. Southwestern Butter Baste
8 (6-in.) flour tortillas
8 sm. lettuce leaves
2 C. shredded Monterey jack cheese
    with hot peppers

Lightly brush rack of outdoor grill or broiler pan with canola oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 in. from heat; cook until nearly crisp-tender, about 3 min. Turn and brush with Southwestern Butter Baste. Cook until crisp-tender, and place on a lrg. cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a servings bowl. Drizzle with any remaining Southwestern Butter Baste; toss to coat.

For each servings: Heat flour tortillas according to pkg. directions. Place two tortillas on an individual servings plate; top each with one lettuce leaf. Place 3/4 C. vegetables and 1/4 C. Monterey Jack cheese down the center of each tortilla. Fold flour tortillas toward center; repeat.

Makes approximately 4 servings.

Southwestern Butter Baste
In a sm. saucepan, melt 1/4 C. butter. Add 2 Tbsp. chopped cilantro, 1 tsp. chili powder, 1 tsp. salt and 1/4 tsp. ground red pepper. Cook and stir over low heat for about 2 min. to blend flavors. Stir in 2 Tbsp. lime juice; remove from heat. Makes approximately 1/3 C..