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Grilled Vegetable Fajitas

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* Exported from MasterCook *

 

Grilled Vegetable Fajitas

 

Recipe By : StarTrib 8/13/00

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 skewers

4 small Japanese eggplants

sliced into 3/4-inch cubes

2 small red onions -- quartered

1 green bell pepper -- halved, deribbed

seeded and cut into 1-inch squares

1/2 pound young zucchini or summer squash

cut into 1/2-inch chunks

1/2 pint cherry tomatoes

1/2 pound small button mushrooms

1/4 cup olive oil

2 tablespoons vegetable oil

Salt and freshly ground pepper -- to taste

12 corn tortillas

Salsa

(homemade or store-bought)

 

Serves 6.

 

A variation on traditional chicken or beef fajitas, grilled veggies wrapped

in warm corn tortillas can be the main dish or an accompaniment to grilled

seafood.

 

Prepare medium-hot charcoal fire for direct-heat grilling. Thread 4

skewers with eggplant and onion, 4 more with bell pepper and zucchini and

the final 4 with tomatoes and mushrooms. Whisk together olive oil and

vegetable oil; season with salt and pepper. Drizzle seasoned oil over

vegetables.

 

Grill vegetables, basting often with seasoned oil, until lightly charred

and softened (5 to 7 minutes). Meanwhile, wrap the tortillas in foil, seal

tightly and heat at edge of charcoal grill. To serve, push vegetables off

skewers into hot corn tortillas; top with salsa.

 

Nutrition information per serving with 1/4 c. salsa: Calories 240,

Carbohydrates 39 g, Protein 6 g, Fat 9 g, including sat. fat 1 g,

Cholesterol 0 mg, Sodium2 60 mg, Calcium 140 mg, Dietary fiber8 g, Diabetic

exchanges per serving: 1 vegetable exch., 2 bread/starch exch., and 2 fat exch.

 

 

 

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