Grilled Vegetable Fajitas

Yield: 4 servings

Ingredients

Fajitas

• 1 medium eggplant, cut lengthwise into 1/4 inch thick slices
• 1 medium zucchini, cut lengthwise into 1/4 inch thick slices
• 1 medium sweet red bell pepper, cut into wedges
• 6 scallions
• 1/3 cup Southwestern Butter Baste
• 8 (6 inch) flour tortillas
• 8 small lettuce leaves
• 2 cups shredded Monterey Jack cheese with hot peppers

Southwestern Butter Baste

• 1/4 cup butter
• 2 tablespoons chopped cilantro
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 tespoon ground red pepper
• 2 tablespoons lime juice

Instructions

1. Lightly brush rack of outdoor grill or broiler pan with vegetable oil. Heat grill or broiler.

Fajitas

1. Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes.
2. Turn and brush with Southwestern Butter Baste. Cook until crisp tender, and place on a large cutting board; repeat with remaining vegetables.
3. Slice vegetables into bite-size pieces; place in a serving bowl.
4. Drizzle with any remaining Southwestern Butter Baste; toss to coat.
5. 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 flour tortillas toward center; repeat.

Southwestern Butter Baste

1. In a small saucepan, melt butter. Add remaining ingredients except lime juice. Cook and stir over low heat for about 2 minutes to blend flavors.
2. Stir in lime juice; remove from heat.