Prep 30 mins
Cook 0 mins
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.
- 9.85-14.78 ml olive oil
- 59.14-78.07 ml balsamic vinegar
- 1 onion, sliced into thin strips
- 29.58 ml garlic, minced
- 118.29 ml cilantro, chopped (loosely packed)
- 1 lime, juice of
- 1 zucchini, cut in strips
- 2 red bell peppers, cut in strips
- 226.79 g jicama, cut in matchsticks
- salt and pepper
- 236.59 ml nonfat yogurt or 236.59 ml sour cream
- 4.92 ml ground cumin
- 12 flour tortillas
- 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.
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!
A friend made this for us and it was so good I had to add the recipe to my cookbook. She substituted the corn from 2 ears for the jicama and served it with seasoned black beans. Yum!
Juat lovely! We cut back on some of the fat by using a small bit of spray oil instead of the olive oil. This is the first time trying cooked jicama- and it is sweet and really yummy. Served with a chipotle tofu sauce instead of sour cream. Would make this again. Thanks for posting!