Meatless Recipes
Grilled Vegetable Fajitas
Yield: 4 servings; 1/3 cup Southwestern Butter Baste
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
- 1 bunch (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 teaspoon ground red pepper
- 2 tablespoons lime juice
Instructions
Fajitas
- Lightly brush rack of outdoor grill or broiler pan with vegetable oil. Heat 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 Southwestern Butter Baste. Cook until crisp-tender, 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 remaining 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 flour tortillas toward center; repeat.
Southwestern Butter Baste
- In a small saucepan, melt 1/4 cup butter. Add cilantro, chili powder, salt and red pepper. Cook and stir over low heat for about 2 minutes to blend flavors. Stir in lime juice; remove from heat.