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Grilled Vegetable Fajitas

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

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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