1/1 Photo of Roasted Vegetable Fajitas
Aunt Cookie's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
- 2When vinegar starts to simmer, add the onions and garlic.
- 3Saute 8-10 minutes, adding additional vinegar if the onions stick.
- 4Sprinkle with cilantro and lime, then set aside.
- 5Preheat the broiler.
- 6Brush the raw vegetables with the remaining oil.
- 7Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
- 8Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.
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Nutritional Facts for Roasted Vegetable Fajitas
Serving Size: 1 (380 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 559.6
- Calories from Fat 118
- Total Fat 13.2 g
- Saturated Fat 2.9 g
- Cholesterol 1.6 mg
- Sodium 847.5 mg
- Total Carbohydrate 91.9 g
- Dietary Fiber 10.6 g
- Sugars 19.9 g
- Protein 17.8 g