Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Grilled Vegetable Fajitas




Source of Recipe


Carolina Cooking


List of Ingredients




1 large eggplant, cut into 1/2 inch cubes
2 bell peppers, halved, deribbed, seeded, and cut into 1 inch squares
2 zucchinis cut into 1/2 inch cubes
1 red onion
1 pint cherry tomatoes
1/2 pound small mushrooms
1/2 cup olive oil
1 1/2 teaspoons salt
1 teaspoon ground pepper
10 multigrain low carb tortillas

Prepared salsa



Recipe



Prepare eggplant cubes, rinse and pat dry. Sprinkle salt.

Prepare a medium-hot charcoal fire. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchinis, tomatoes, and mushrooms. Whisk olive oil with salt and pepper to taste; drizzle over vegetables.

Wrap tortillas in aluminum foil; place on grill to warm about 5 minutes. Grill vegetables basting often with seasoned oil, about 5 minutes or until lightly charred. Use a fork to push fajitas off of skewer.

Yields 10 servings.