Recipe by Aunt Cookie
Yes, they're meatless and lowfat, but they taste good, too. Don't substitute any other type of vinegar for the balsamic...this much regular vinegar on vegetables will just give you pickles, whereas the balsamic makes them taste a little sweet.
Top Review by AD #2
What a lovely recipe - I found this after trying to figure out a main for a veg friend coming over for lunch.
I followed the recipe as directed - it was my first time buying/roasting jicama.. that first cut was very difficult, I must say.
The flavor was spot-on - I didn't even add s&p! Thank you!
- 2 -3 teaspoons olive oil
- 1⁄4-1⁄3 cup balsamic vinegar
- 1 onion, sliced into thin strips
- 2 tablespoons garlic, minced
- 1⁄2 cup cilantro, chopped (loosely packed)
- 1 lime, 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 See How It's Made
- 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.