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
