Grilled Red Pepper Fajitas

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 large eggplant, cut in 3/4 inch cubes
• 1 1/2 teaspoons salt
• 2 bell peppers, halved,deribbed,seeded and cut into 1 inch squares
• 1 red onion, cubed
• 1 pint cherry tomatoes
• 1 lb young zucchini, in 1/2 inch chunks
• 1 lb small button mushroom
• 1/2 cup olive oil
• salt & freshly ground black pepper, to taste
• 12 6-inch corn tortillas
• prepared salsa

Recipe

• 1 sprinkle eggplant cubes with the salt; toss well to coat.
• 2 place in a colander and let drain 30 minutes.
• 3 rinse and pat dry.
• 4 prepare a medium-hot charcoal fire.
• 5 thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchini and the whole tomatoes and mushrooms.
• 6 whisk olive oil with salt and pepper to taste; drizzle seasoned oil over vegetables.
• 7 wrap tortillas in aluminum foil; place on coolest areas of grill to warm.
• 8 grill vegetables over hottest area of grill, basting often with seasoned oil, just until lightly charred and softened (about 5 minutes).
• 9 use a fork to push grilled vegetables off skewers and onto warm tortillas.
• 10 serve two fajitas per person; pass salsa at table.