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Nutrition Facts
Serving Size 1 (485g) Recipe makes 3 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 536
Calories from Fat 117		(21%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 841mg		35%
Potassium 962mg		27%
Total Carbohydrate 88.6g		29%
	Dietary Fiber 10.6g	42%
	Sugars 16.3g
Protein 17.7g		35%
detailed view... how is this calculated?

Roasted Vegetable Fajitas

Recipe #177067 | 30 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Aunt Cookie
Jul 10, 2006

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.

SERVES 3 -4 (change servings and units)

Ingredients

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 sour cream
1 teaspoon ground cumin
12 flour tortillas

Directions

1
In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
2
When vinegar starts to simmer, add the onions and garlic.
3
Saute 8-10 minutes, adding additional vinegar if the onions stick.
4
Sprinkle with cilantro and lime, then set aside.
5
Preheat the broiler.
6
Brush the raw vegetables with the remaining oil.
7
Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
8
Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Onions
Main Ingredient > Vegetables > Peppers
Cuisine > North American > Mexican
Preparation > Time to Make > < 30 mins
Preparation > Simple
Dietary > Vegetarian

Featured Reviews for This Recipe

From: pattikay in L.A.

On Oct 7, 2006

This vegetable combination (I also included sliced portabello mushrooms) with the balsamic vinegar - just wonderful! Thank you for posting.

1 person found this review helpful

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From: cookiedog

On Sep 27, 2006

I wish I could give this 10 stars! I loved this!!! I never had cooked jicama before and I was pleasantly surprised. All the flavors blended so well together. I added some chicken to my BF's but I loved mine just as the recipe is posted! I'll be making this regularly. Thank you so much for the best fajitas ever!

1 person found this review helpful

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From: VegJen

On May 26, 2008

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!

1 person found this review helpful

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From: VegSocialWorker

On Oct 22, 2006

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!

1 person found this review helpful

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