- Exported from MasterCook II
Grilled Vegetable Fajitas
Recipe By : Daily Southtown, 9/06/30, The Associated Press
4 Preparation Time :
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method -- -- --
1 Medium Eggplant -- cut lengthwise in
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
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
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.
2 tablespoons chopped cilantro,
1 teaspoon chili powder,
1/4 teaspoon ground red pepper. Cook and stir over low heat for about 2 tablespoons lime
juice; remove from heat. Makes 1/3 cup
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
1/4 cup (1/2 stick) butter. Add
1/4 cup chopped fresh basil or parsley,
1 teaspoon minced garlic,
1 teaspoon salt and 1/8 teaspoon black pepper.
2 minutes to blend flavors. Stir in
tablespoons balsamic vinegar; remove from heat. Makes 1/2 cup - - - - - - - - - - - - - - - - - -
NOTES : Article: Add spark to holiday cookout
