Guest guest Posted November 5, 2000 Report Share Posted November 5, 2000 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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