Recipe - Grilled Vegetable Fajitas

1 md Eggplant cut lengthwise
In
_ One fourth Inch Slices
1 md Zucchini cut lengthwise
In
_ One fourth Inch Slices
1 md Sweet Red Peppers cut in
Wedges
1 bn Scallions (green onions)
_ About 6
1/3 cup Southwestern Butter Baste
Recipe follows
8 6Inch
8 small Lettuce Leaves
2 cup Shredded Monterey Jack
Cheese W/Hot Pepper s
Flour Tortilla

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 crisptender, about 3 minutes. Turn and brush =
with=20 Southwester Butter Baste. Cook until crisptender, about 3 minutes
= longer;=20 remove and place on a large cutting board; repeat with
remaining=20 vegetables.=20 Slice vegetables into bitesize 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 Three fourths cup vegetables and One fourth 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 One fourth cup (One half stick) =

butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1=20
teaspoon salt and One fourth 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 1/3 cup

For Grilled Italian Vegetable Fajitas, use 1 Three fourths cups shreeded =
mozzarella=20 chesse and One fourth 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 One fourth cup (One half stick) butter. =
Add=20 One fourth cup chopped fresh basil or parsley, 1 teaspoon minced garlic,
1=20 teaspoon minced garlic, 1 teaspoon salt and 1/8 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 One half cup

Recipe By : Daily Southtown, 9/06/30, The Associated Press

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip