Harvest Fajitas


Servings: 
6

Ingredients: 

1 zucchini, washed and cut into thick slices
1 yellow squash, washed and cut into thick slices
1 bell pepper, washed and cut into chunks
1 eggplant, washed and cut into thick slices
1 onion, sliced
2 cloves garlic, chopped
1-2 tablespoons vegetable oil
1 teaspoon Italian seasoning
 
Salsa:
2 tomatoes, washed and diced
1 jalapeño pepper, washed and diced
½ green bell pepper, washed and diced
½ onion, diced
Juice of 1 lime
6 Whole wheat tortillas




Directions: 
  1. Preheat oven to 400 degrees F.
  2. Toss all fajita vegetables together in a bowl with oil and seasoning.
  3. Spread vegetables on a metal baking sheet and place in oven.
  4. Bake, turning occasionally, until veggies become tender and brown on the edges, about 20 minutes.
  5. Toss all salsa ingredients together.
  6. Assemble fajitas by filling a tortilla with a portion of veggies, then topping with salsa and other fixings.

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