Recipe for Roasted Vegetable Fajitas - Mayo 
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Yield:
6
Ingredients:
Amount Ingredient
1 lb eggplant, 1/2-inch dice
1 tbl canola oil
2 x zucchini, halved
lengthwise and cut into
1 x thin slices
1 x red bell pepper, cored
and cut into thin strips
1 x green bell pepper, cored
and cut into thin strips
1 x red onion, 1/2-inch slices
1 tbl balsamic vinegar
2 x garlic cloves, minced
12 whl wheat tortillas
eight-inch diameters
4 cup cooked brown rice, warm
6 tbl tomato salsa
Instructions:
Instructions: 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, 25-30 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.

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