Roasted Vegetable Fajitas Recipe

Name: Roasted Vegetable Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450. Coat a baking pan with nonstick cooking spray.
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 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.
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 trotilla up over the filling, then roll to close.

815

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetable Fajitas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Fajitas

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