*  Exported from  MasterCook II  *

                        Grilled Vegetable Fajitas

Recipe By     : Daily Southtown, AP, Sep 6, 1930
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      md            Eggplant --
                        - cut lengthwise in 1/4" slices
   1      md            Zucchini --
                        - cut lengthwise in 1/4" slices
   1      md            Sweet red peppers --
                        - cut in wedges
   1      bn            Scallions (6) -- sliced 1/4"
     1/3  c             Southwestern Butter Baste
   8                    Flour tortillas (6")
   8      sm            Lettuce leaves
   2      c             Pepper jack cheese -- shredded

Lightly brush rack of outdoor grill or broiler pan with oil. Preheat
grill or broiler. Place batches of vegetables on rack 3 to 4" from
heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush
with Southwestern 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 Southwestern 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.

Yield: 4 Servings

Southwestern Butter Baste:

In a small saucepan, melt 1/4 cup butter. Add 2 tb chopped cilantro,
1 ts chili powder, 1 ts salt, and 1/4 ts ground red pepper. Cook and
stir over low heat for about 2 minutes to blend flavors. Stir in 2 tb
lime juice; remove from heat.

Yield: 1/3 Cup

Grilled Italian Vegetable Fajitas:

Use 1-3/4 cups shredded mozzarella chesse and 1/4 cup Parmesan cheese
in place of the Pepper 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 butter. Add 1/4 cup chopped fresh
basil or parsley, 1 ts minced garlic, 1 ts salt, and 1/8 ts black
pepper. Cook and stir over low heat for 2 minutes to blend flavors.
Stir in 2 tb balsamic vinegar; remove from heat.

Yield: 1/2 Cup


                   - - - - - - - - - - - - - - - - - -