1 medium eggplant, cut lengthwise
    into 1/4-inch thick slices
1 medium zucchini, cut lengthwise
    into 1/4-inch thick slices
1 medium sweet red bell pepper,
    cut into wedges
6 scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack cheese
    with hot peppers

Lightly brush rack of outdoor grill or broiler pan with vegetable 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, 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 remaining 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 flour tortillas toward center; repeat.

Makes 4 servings.

Southwestern Butter Baste
In a small saucepan, melt 1/4 cup butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 teaspoon salt and 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.