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Grilled Vegetable 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


  1. 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.
  2. 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.
  3. Southwestern Butter Baste: In a small saucepan, melt 1/4 cup butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 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 juice; remove from heat.

Yield: 4 servings; 1/3 cup Southwestern Butter Baste