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
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 butter. Add chopped cilantro, chili powder, salt and ground red pepper. Cook and stir over low heat for about 2 minutes to blend flavors.
Stir in lime juice; remove from heat.
Makes 4 servings; 1/3 cup Southwestern Butter Baste