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Vegetable fajitas
2
15 minutes
Ingredients
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1 leek
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1 carrot
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1 green pepper
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1 small zucchini
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1 tbsp STAR extra-virgin olive oil
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1 tbsp Modena balsamic vinegar
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1 tbsp soy sauce
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4 corn tortillas
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Salt and pepper to taste
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2.8 oz Cheddar cheese
Instructions
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1.
Gently sauté the leek in a frying pan with STAR extra-virgin olive oil until it begins to turn golden brown. Add the thinly sliced carrot and green pepper. Once they have begun to soften, add the sliced zucchini.
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2.
Add salt and pepper and gently sauté the vegetables until they are cooked al dente. Add the Modena balsamic vinegar and soy sauce and cook for a few more minutes.
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3.
Warm the tortillas on both sides in a pan with a little STAR extra-virgin olive oil. Arrange the tortillas on a baking sheet and spoon a portion of vegetables onto each one.
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4.
Grate some cheese on top and bake au gratin for about 8 to 10 minutes, until the cheese has melted.
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5.
Roll each tortilla into a fajita and fold over at the top.
