Grilled Vegetable Fajitas Recipe

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

lightly Brush Rack Of Outdoor Grill Or Broiler Pan With Vegetable Oil. Preheat 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.

makes 4 Servings.

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. Makes 1/3 Cup.