Ingredients
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2 -3 teaspoons olive oil
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1/4-1/3 cup balsamic vinegar
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1 onion, sliced into thin strips
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2 tablespoons garlic, minced
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1/2 cup cilantro, chopped (loosely packed)
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1 lime, juice of
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1 zucchini, cut in strips
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1/2 lb jicama, cut in matchsticks
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salt and pepper
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1 cup nonfat yogurt or 1 cup sour cream
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1 teaspoon ground cumin
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12 flour tortillas
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2 red bell peppers, cut in strips
Instructions
- 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.