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
  • 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. 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.
  4. Stir in 2 tablespoons lime juice; remove from heat.

Yield: 4 servings