Grilled Red Pepper Fajitas

• 1 large eggplant, cut in 3/4 inch cubes
• 1 12 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
• 12 cup olive oil
• salt & freshly ground black pepper, to taste
• 12 6-inch corn tortillas
• prepared salsa

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.

eggplant, salt, bell peppers, red onion, tomatoes, zucchini, button mushroom, olive oil, salt, corn tortillas, salsa

Taken from www.food.com/recipe/grilled-red-pepper-fajitas-46538 (may not work)