jglass
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Roasted Vegetable Fajitas
Ingredients
2 -3 teaspoons olive oil
1/4-1/3 cup balsamic vinegar
1 onions, sliced into thin strips
2 tablespoons garlic, minced
1/2 cup cilantro, chopped ( loosely packed)
1 limes, juice of
1 zucchini, cut in strips
2 red bell peppers, cut in strips
1/2 lb jicama, cut in matchsticks
salt and pepper
1 cup nonfat yogurt or 1 cup sour cream
1 teaspoon ground cumin
12 flour tortillas
Directions
In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
When vinegar starts to simmer, add the onions and garlic. Saute 8-10 minutes, adding additional vinegar if the onions stick.
Sprinkle with cilantro and lime, then set aside.
Preheat the broiler.
Brush the raw vegetables with the remaining oil.
Broil, turning once, for about 10 minutes.
Remove from the oven and combine with the onion mixture.
Salt and pepper to taste.
Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.
Ingredients
2 -3 teaspoons olive oil
1/4-1/3 cup balsamic vinegar
1 onions, sliced into thin strips
2 tablespoons garlic, minced
1/2 cup cilantro, chopped ( loosely packed)
1 limes, juice of
1 zucchini, cut in strips
2 red bell peppers, cut in strips
1/2 lb jicama, cut in matchsticks
salt and pepper
1 cup nonfat yogurt or 1 cup sour cream
1 teaspoon ground cumin
12 flour tortillas
Directions
In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
When vinegar starts to simmer, add the onions and garlic. Saute 8-10 minutes, adding additional vinegar if the onions stick.
Sprinkle with cilantro and lime, then set aside.
Preheat the broiler.
Brush the raw vegetables with the remaining oil.
Broil, turning once, for about 10 minutes.
Remove from the oven and combine with the onion mixture.
Salt and pepper to taste.
Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.