Roasted Broiled Vegetable Fajitas Recipes

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.

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.

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.