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Roasted Vegetable Fajitas

ROASTED VEGETABLE FAJITAS

recipe from the mayo clinic williams sonoma cookbook.

Time: 55 minutes

Steps:

  • preheat oven to 450
  • coat a baking pan with nonstick cooking spray
  • in a large bowl , toss the eggplant with the oil to coat
  • add the zucchini , bell peppers , onion , vinegar , and garlic , tossing to mix well
  • transfer the mixture to the prepared pan
  • roast , uncovered , stirring once or twice , until the vegetables are tender , 25-30 minutes
  • heat a dry large frying pan over medium heat
  • one at a time , heat the tortillas in the hot pan on each side until softened , about 20 seconds per side
  • to serve: divide the tortillas among individual plates
  • spread an equal amount of the vegetable mixture and rice on each tortilla
  • top with 1 / 2 tablespoon of the salsa
  • fold in both sides of each trotilla up over the filling , then roll to close


roasted vegetable fajitas image

Number Of Ingredients: 14

Ingredients:

  1. eggplant
  2. canola oil
  3. zucchini
  4. red bell pepper
  5. green bell pepper
  6. red onion
  7. balsamic vinegar
  8. garlic cloves
  9. whole wheat tortillas
  10. cooked brown rice
  11. salsa
  12. cilantro
  13. sour cream
  14. avocado


ROASTED VEGETABLE FAJITAS

Make and share this Roasted Vegetable Fajitas recipe from Food.com.

Recipe From food.com

Provided by cookiedog

Time 55m

Yield 6 serving(s)

Steps:

  • Preheat oven to 450. Coat a baking pan with nonstick cooking spray.
  • In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes.
  • Heat a dry large frying pan(not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side.
  • To serve: divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture and rice on each tortilla. Top with 1/2 tablespoon of the salsa. Fold in both sides of each trotilla up over the filling, then roll to close.


Roasted Vegetable Fajitas image

Number Of Ingredients: 14

Ingredients:

  • 1 (1 lb) eggplant, cut into 1/2 inch dice (aubergine)
  • 1 tablespoon canola oil
  • 2 zucchini, cut in half lengthwise and cut into thin slices
  • 1 red bell pepper, stemmed, seeded, and cut into thin strips
  • 1 green bell pepper, stemmed, seeded, and cut into thin strips
  • 1 red onion, cut into 1/2 inch thick slices
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 12 whole wheat tortillas
  • 4 cups warm cooked brown rice
  • salsa
  • cilantro
  • sour cream
  • avocado


COLORFUL VEGETABLE FAJITAS

These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot.

Recipe From allrecipes.com

Provided by Candice

Time 30m

Yield 4

Steps:

  • Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
  • In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
  • Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.


Colorful Vegetable Fajitas image

Number Of Ingredients: 12

Ingredients:

  • 8 (8 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 teaspoon minced garlic
  • 1 yellow squash, halved and sliced into strips
  • ½ cup salsa
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh cilantro


CHICKEN VEGGIE FAJITAS

Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they're fast to fix. -Eleanor Martens, Rosenort, Manitoba

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 4 servings.

Steps:

  • In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.


Chicken Veggie Fajitas image

Number Of Ingredients: 12

Ingredients:

  • 3 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons canola oil
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 small onion, sliced and separated into rings
  • 1/2 each medium green, sweet red and yellow pepper, julienned
  • 4 flour tortillas (6 inches), warmed
  • Shredded cheddar cheese, optional


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