Roasted Broiled Vegetable Fajitas Recipes

ROASTED VEGETABLE FAJITAS

Roasted Vegetable Fajitas image

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

Provided by cookiedog

Categories Brown Rice

Time 55m

Yield 6 serving(s)

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

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

Roasted Vegetable Fajitas image

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.

Provided by Aunt Cookie

Categories Onions

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

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 1 cup sour cream
1 teaspoon ground cumin
12 flour tortillas

Steps:

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.

Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.9, Cholesterol 1.6, Sodium 847.6, Carbohydrate 91.9, Fiber 10.7, Sugar 20, Protein 17.9

GRILLED VEGETABLE FAJITAS

Grilled Vegetable Fajitas image

Brilliant and healthy recipe! We love it - found it online. I dont put in as much chilli as they specify - I only used 1 teaspoon - but I am not a chilli fan.

Provided by Wendys Kitchen

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup wish bottled Italian dressing
1 tablespoon chili powder
6 tablespoons chopped cilantro
1 large yellow bell pepper, seeded and quartered
1 large red onion, cut crosswise into 1/2-inch slices
1 (6 ounce) zucchini, cut lengthwise into 1/2-inch slices
1 (1/2 lb) meaty fresh tomato, seeded and cut crosswise into 1/2-inch slices
4 large flour tortillas
1/2 cup prepared guacamole
4 ounces shredded monterey jack cheese
1/2 cup plain yogurt or 1/2 cup sour cream

Steps:

In a small bowl, combine the Italian dressing, chili powder and 2 tablespoons of the cilantro.
Brush all sides of the pepper, onion, zucchini and tomato with the Italian dressing.
Grill the vegetables over medium coals, turning once until softened, about 7 minutes for the bell pepper and onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes.
Remove vegetables from grill and place on a cutting board. Cut the peppers, squash and tomato into chunks, and separate the onion into rings.
To serve, spread the tortillas with the guacamole, top with the vegetables, sprinkle with the cheese, roll up and dollop with the yogurt.

Nutrition Facts : Calories 623.5, Fat 27.9, SaturatedFat 10, Cholesterol 30.7, Sodium 1414.9, Carbohydrate 74.7, Fiber 6.3, Sugar 10.2, Protein 20.1

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