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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
- 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.
- 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.
- Makes 4servings.
- 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.
- Cook and stir over low heat for about 2 min to blend flavors. Stir in 2 Tbsp. lime juice; remove from heat.
- Makes 1/3 c.
- 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.
- Prepare as directed above, substituting Scampi butter (recipe follows) for Southwestern Butter Baste
- 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.
- Makes 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 7 | 8% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 899mg | 26% |
| Total Carbs 17.91g | 5% |
| Dietary Fiber 8.9g | 30% |
| Sugars 7.18g | 5% |
| Protein 4.83g | 8% |
