Preparation / Directions:
Lightly brush rack of outdoor grill or broiler pan with 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 Southwester Butter Baste. Cook until crisp-tender, about 3 minutes longer;
remove 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 remain Southwester 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 tortilla toward center; repeat.
Makes 4 servings.
Southwester Butter Baste: In a small saucepan, melt 1/4 cup (1/2 stick)
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
For Grilled Italian Vegetable Fajitas, use 1 3/4 cups shreeded
chesse and 1/4 cup 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, melt 1/4 cup (1/2 stick) butter.
1/4 cup chopped fresh basil or parsley, 1 teaspoon minced garlic, 1
teaspoon minced garlic, 1 teaspoon salt and 1/8 teaspoon black pepper.
Cook and stir over low heat for 2 minutes to blend flavors. Stir in 2
tablespoons balsamic vinegar; remove from heat. Makes 1/2 cup