Roasted Vegetable Fajitas
Yield: 16 Fajitas  VG, VN, DF, EF

3 ts Olive oil, divided 1/3 c Balsamic vinegar 1 Onion; thinly sliced into rings 2 tb Garlic, minced 1/2 c Cilantro leaves, chopped, -- plus extra for garnish Juice of 1 lime 1 lg Zucchini, cut into thirds crosswise, -- then into strips lengthwise

2 Red bell peppers, cut into strips 1/2 lb Jicama, peeled and cut into -- matchsticks 1 c Tofu sour cream 1 ts Ground cumin 16 6" flour tortillas, warmed Spicy Green Sauce and/or -- Cool Papaya Salsa

This recipe makes 16 fajitas; great for your next barbecue party.

In a large, heavy nonstick skillet over medium-high heat, combine 1 ts oil and 1/4 c vinegar; when simmering, add onion and garlic. Sauté, stirring frequently, until soft, (about 8-10 minutes). Add additional vinegar a tablespoon at a time if onions begin to stick. Sprinkle with cilantro and lime juice. Set aside.

Preheat grill or broiler.

Brush zucchini, peppers and jicama with remaining oil. Grill, turning once, until softened and slightly browned, about 10 minutes. Remove; put on platter.

In small bowl, combine tofu sour cream and cumin. To assemble, spread small amount of onion mixture on warm tortilla. Top with roasted vegetables and a dollop of tofu sour cream mixture. Garnish with cilantro, Spicy Green Sauce or Cool Papaya Salsa.

Summer 2000 Vegetarian Page
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Last modified: April 09, 2002