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Roasted Vegetable Fajitas Recipe

Roasted Vegetable Fajitas Recipe

4 servings



2 each: thickly sliced medium red bell peppers, poblano chilies or green bell peppers,

carrots, zucchini, chayote squash

2 each: medium tomatoes and onions, cut into wedges

8 ounces large mushrooms, halved

vegetable cooking spray

2 teaspoons each: ground cumin, dried oregano leaves

Fajita Dressing

Salt and pepper, to taste

8 flour or corn tortillas, warm


Fajita Dressing:

2 tablespoons olive oil

1 tablespoon lime juice

2-3 teaspoons cider vinegar

2-3 cloves garlic, minced


Arrange vegetables in single layer in greased aluminum foil-lined pan, spray generously with cooking spray and sprinkle with herbs. Bake vegetables at 425 degrees until tender and browned, 40 to 45 minutes. Toss with Fajita Dressing and toss, season to taste with salt and pepper. Spoon vegetable mixture onto tortillas and roll up.


Fajita Dressing:

Mix all ingredients

More Vegetarian Recipes

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