Roasted Broiled Vegetable Fajitas Food

OVEN ROASTED VEGGIE FAJITAS

Steps:

• Preheat the oven to 425 degrees F.
• Place the peppers and onions in a large bowl and toss with the oil and spices. Toss well to combine, trying to coat the peppers with all of the spices.
• Place mixture in a single layer on a baking sheet and roast for 25-30 minutes, until tender. Check on the mixture around 20 minutes, making sure they don't burn.
• Remove from the oven and divide among tortillas. Top as you'd like! If you want a heartier meal, stir in a cup of black beans right after the peppers come out of the oven.
• I love these with a bit of sour cream (vegan or regular) and a dollop of guacamole.

VEGGIE FAJITAS

Steps:

• In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.

ROASTED VEGETABLE FAJITAS

Steps:

• 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.

MARINADE FOR VEGETABLE FAJITAS

Steps:

• Mix altogether and marinate vegetables for 4 hours minimum.

GRILLED VEGETABLE FAJITAS

Steps:

• In a small bowl, combine the Italian dressing, chili powder and 2 tablespoons of the cilantro.
• Brush all sides of the pepper, onion, zucchini and tomato with the Italian dressing.
• Grill the vegetables over medium coals, turning once until softened, about 7 minutes for the bell pepper and onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
• Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes.
• Remove vegetables from grill and place on a cutting board. Cut the peppers, squash and tomato into chunks, and separate the onion into rings.
• To serve, spread the tortillas with the guacamole, top with the vegetables, sprinkle with the cheese, roll up and dollop with the yogurt.

COLORFUL VEGETABLE FAJITAS

Steps:

• Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
• In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
• Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.