Roasted Vegetable Fajitas

"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."
 
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photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:
30mins
Ingredients:
13
Serves:
3-4
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ingredients

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directions

  • 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.

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Reviews

  1. What a lovely recipe - I found this after trying to figure out a main for a veg friend coming over for lunch.<br/><br/>I followed the recipe as directed - it was my first time buying/roasting jicama.. that first cut was very difficult, I must say.<br/><br/>The flavor was spot-on - I didn't even add s&p! Thank you!
     
  2. Juat lovely! We cut back on some of the fat by using a small bit of spray oil instead of the olive oil. This is the first time trying cooked jicama- and it is sweet and really yummy. Served with a chipotle tofu sauce instead of sour cream. Would make this again. Thanks for posting!
     
  3. I wish I could give this 10 stars! I loved this!!! I never had cooked jicama before and I was pleasantly surprised. All the flavors blended so well together. I added some chicken to my BF's but I loved mine just as the recipe is posted! I'll be making this regularly. Thank you so much for the best fajitas ever!
     
  4. A friend made this for us and it was so good I had to add the recipe to my cookbook. She substituted the corn from 2 ears for the jicama and served it with seasoned black beans. Yum!
     
  5. This vegetable combination (I also included sliced portabello mushrooms) with the balsamic vinegar - just wonderful! Thank you for posting.
     
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Tweaks

  1. A friend made this for us and it was so good I had to add the recipe to my cookbook. She substituted the corn from 2 ears for the jicama and served it with seasoned black beans. Yum!
     

RECIPE SUBMITTED BY

I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find. When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here). I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year. The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.
 
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