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| Grilled Vegetable Fajitas Recipe |
Category: Vegetables
Rating:
N/A
Servings: 4
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Ingredients
1 medium eggplant -- cut lengthwise
1 in
1 _ 1/4 inch slices
1 medium zucchini -- cut lengthwise
1 in
1 _ 1/4 inch slices
1 medium sweet red peppers -- cut in
1 wedges
1 bunch scallions -- (green onions)
1 _ about 6
1/3 cup southwestern butter baste --
1 recipe follows
8 6-inch
8 small lettuce leaves
2 cup shredded monterey jack
1 cheese w/hot pepper -- s
1 flour tortilla
Cooking Directions:
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 crisp-tender, about 3 minutes. Turn and brush = with=20 Southwester Butter Baste. Cook until crisp-tender, about 3 minutes = longer;=20 remove and place on a large cutting board; repeat with remaining=20 vegetables.=20 Slice vegetables into bite-size 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 3/4 cup vegetables and 1/4 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 1/4 cup (1/2 stick) =
butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1=20 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=20 juice; remove from heat. Makes 1/3 cup
For Grilled Italian Vegetable Fajitas, use 1 3/4 cups shreeded = mozzarella=20 chesse and 1/4 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 1/4 cup (1/2 stick) butter. = Add=20 1/4 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 1/2 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
vegetables
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