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Grilled Vegetable Fajitas
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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 DIRECTIONS: 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.
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