Grilled Vegetable Fajitas
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 pound young zucchini, cut in 1/2-inch chunks
1 pint cherry tomatoes
1 pound small button mushrooms
1/2 cup olive oil
Salt and freshly ground pepper, to taste
12 (6-inch) corn tortillas
Sprinkle eggplant cubes with the salt; toss well to coat. Place in a colander and let drain 30 minutes. Rinse and pat dry.
Prepare a medium-hot charcoal fire. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchini, whole tomatoes, and mushrooms. Whisk olive oil with salt and pepper to taste; drizzle seasoned oil over vegetables.
Wrap tortillas in aluminum foil; place on coolest areas of grill to warm. Grill vegetables over hottest area of grill, basting often with seasoned oil, just until lightly charred and softened (about 5 minutes). Use a fork to push grilled vegetables off skewers and onto warm tortillas. Serve two fajitas per person; pass salsa at table.