Instructions: 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 Southwestern 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 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 tortilla toward center; repeat.

Makes 4
servings.

Southwestern 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
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 shredded mozzarella cheese 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. Add 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.

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