Roasted Vegetable Fajitas
1 pound eggplant, 1/2-inch dice
1) Preheat an oven to 450F. Coat a baking pan with nonstick cooking spray
1 tablespoon canola oil
2 zucchini, halved lengthwise and cut into 1 inch thin slices
1 red bell pepper, cored and cut into thin strips
1 green bell pepper, cored and cut into thin strips
1 red onion, 1/2-inch slices
1 tablespoon balsamic vinegar
2 garlic cloves, minced
12 whole wheat tortillas
4 cups cooked brown rice, warm
6 tablespoon tomato salsa
12 sprigs fresh cilantro
2) 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.
3) Heat a dry large frying pan (not one with a nonstick 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.
4) 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 tortilla up over the filling, then roll to close. Garnish with the cilantro sprigs.
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