Grilled vegetable fajitas

 
                         Grilled Vegetable Fajitas
 
 Recipe By     : Daily Southtown, 9/06/30, The Associated Press
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
      1/3  Cup           Southwestern Butter Baste -- recipe follows
    8      6-Inch        Flour Tortilla
    8      Small         Lettuce Leaves
    2      Cups          Shredded Monterey Jack Cheese W/Hot Pepper 
 
  Lightly brush rack of outdoor grill or broiler pan with oil. Preheat
 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 Southwester Butter Baste. Cook until crisp-tender, about 3 minutes 
 longer; remove and place on a large cutting board; repeat with remaining
 vegetables.
  Slice vegetables into bite-size pieces; place in a serving bowl. 
 Drizzle 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
 lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese
 down the center of each tortilla. Fold tortilla toward center; repeat.
 Makes 4 servings.
 
  Southwester Butter Baste: In a small saucepan, melt 1/4 cup (1/2 stick) 
 butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1
 teaspoon salt and 1/4 teaspoon ground red pepper. Cook and stir over low 
 heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime
 juice; remove from heat. Makes 1/3 cup
 
  For Grilled Italian Vegetable Fajitas, use 1 3/4 cups shreeded 
 mozzarella chesse and 1/4 cup Parmesan cheese in place of the Monterey 
 Jack cheese. 
 
 Prepare as directed above, substituting Scampi butter (recipe follows) 
 for Southwestern Butter Baste
 
  Scampi Butter: In a small saucepan, melt 1/4 cup (1/2 stick) butter. 
 Add 1/4 cup chopped fresh basil or parsley, 1 teaspoon minced garlic, 1
 teaspoon minced garlic, 1 teaspoon salt and 1/8 teaspoon black pepper.
 Cook and stir over low heat for 2 minutes to blend flavors. Stir in 2
 tablespoons balsamic vinegar; remove from heat. Makes 1/2 cup
 
 
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