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Receta Grilled Vegetable Fajitas
by Global Cookbook

Grilled Vegetable Fajitas
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Ingredientes

  • 1 med Eggplant -- cut lengthwise in 1/4 Inch Slices
  • 1 med Zucchini -- cut lengthwise in 1/4 Inch Slices
  • 1 med Sweet Red Peppers -- cut in wedges
  • 1 bn Scallions -- (green onions) About 6
  • 1/3 c. Southwestern Butter Baste -- recipe follows
  • 8 x 6 inch Flour Tortilla
  • 8 sm Lettuce Leaves
  • 2 c. Shredded Monterey Jack Cheese W/Warm Pepper

Direcciones

  1. Lightly brush rack of outdoor grill or possibly broiler pan with oil. Preheat grill or possibly broiler. Place batches of vegetables on rack 3 to 4 inches from heat; cook till nearly crisp-tender, about 3 min. Turn and brush with Southwestern Butter Baste.
  2. Cook till crisp-tender, about 3 min longer; remove and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pcs; place in a serving bowl. Drizzle with any remain 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 c. vegetables and 1/4 c. Monterey Jack cheese down the center of each tortilla. Fold tortilla toward center; repeat.
  3. Makes 4servings.
  4. Southwestern Butter Baste: In a small saucepan, heat 1/4 c. (1/2 stick) butter. Add2 Tbsp. minced cilantro,1 tsp. chili pwdr,1 tsp. salt1/4 tsp. grnd red pepper.
  5. Cook and stir over low heat for about 2 min to blend flavors. Stir in 2 Tbsp. lime juice; remove from heat.
  6. Makes 1/3 c.
  7. For Grilled Italian Vegetable Fajitas, use 1 3/4 c. shredded mozzarella cheese and 1/4 c. Parmesan cheese in place of the Monterey Jack cheese.
  8. Prepare as directed above, substituting Scampi butter (recipe follows) for Southwestern Butter Baste
  9. Scampi Butter: In a small saucepan, heat 1/4 c. (1/2 stick) butter. Add in 1/4 c. minced fresh basil or possibly parsley, 1 tsp. chopped garlic, 1 tsp. chopped garlic, 1 tsp. salt and 1/8 tsp. black pepper. Cook and stir over low heat for 2 min to blend flavors. Stir in 2 Tbsp. balsamic vinegar; remove from heat.
  10. Makes 1/2 c..