Roasted Vegetable Fajitas
Recipe from the mayo clinic williams sonoma cookbook.
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.
Ingredients
eggplant, canola oil, zucchini, red bell pepper, green bell pepper, red onion, balsamic vinegar, garlic cloves, whole wheat tortillas, cooked brown rice, salsa, cilantro, sour cream, avocado