Recipe - Roasted Vegetable And Lean Links

1 pound Eggplant; 1/2inch dice
1 tablespoon Canola oil
2 Zucchini; halved lengthwise
and cut into thin slices
1 Red bell pepper; cored and
cut into thin strips
1 Green bell pepper; cored and
cut into thin strips
1 Red onion; 1/2inch slices
1 tablespoon Balsamic vinegar
2 Garlic cloves; minced
12 Whole wheat tortillas;
eightinch diameters
4 cup Cooked brown rice; warm
6 tablespoon Tomato salsa
12 Sprigs fresh cilantro

1) Preheat an oven to 450F (230C). Coat a baking pan with nonstick cooking
spray

2) In a large bowl, toss the eggplant with the oil to coat. add the
zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well.
Transfer the mixture to the prepared pan. Roast, uncovered, stirring once
or twice, until the vegetables are tender, 2530 minutes.

3) Heat a dry large frying pan (not one with a nonstick surface) over
medium heat. One at a time, heat the tortillas in the hot pan on each side
until softened about 20 seconds per side.

4) To serve, divide the tortillas among individual plates. Spread an equal
amount of the vegetable mixture and rice on each tortilla. Top with 1/2
tablespoon of the salsa. Fold in both sides of each tortilla up over the
filling, then roll to close. Garnish with the cilantro sprigs.

EACH 369 cals, 6g fat, 9g fiber.

Sent in by kitpath@earthlink.net 4/16/99 NOTES
: The Spanish word, Fajita, meaning little bands or sashes, refers to the
strips of skirt steak for which the dish was first developed by a butcher
in Austin, Texas in the 1960s. Today, the term applies to any strips of
savory food: not to the sandwich, although Fajitas are usually accompanied
by tortillas.

Recipe by: Mayo Clinic WilliamsSonoma Cookbook (1998)

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 18,
1999, converted by MM_Buster v2.0l.