Roasted Vegetable Fajitas

      I love roasting vegetables, the high heat concentrates the flavor, the colors remain vibrant and the caramelized sugars add a touch of sweetness.  For those of you who are trying to shed a few pounds after the holidays, this is a healthy way to eat your vegetables without feeling deprived.  Use low fat sour cream and cheese if you want to trim the calories even more.  Slice the vegetables, toss with a little olive oil and seasoning and blast in a hot oven.  I use my 8 inch oven when I make these with 8 coals in a ring around the bottom and the lid completely covered with briquettes.  You can easily multiply the ingredients if you're feeding a larger group, just be sure to keep your oven really hot.  Wrap the roasted veggies in soft flour tortillas and adorn with your favorite toppings.  If you're a dyed in the wool carnivore, add cooked chicken or leftover thinly sliced steak.  Add some scrambled eggs for an easy outdoor breakfast.  Prepare your vegetables at home, toss with the oil and seasonings in a zip lock bag and when you get to your campsite you're ready to go. 

Roasted Vegetable Fajitas
2-3 red, yellow or green bell peppers, cleaned and cut into strips
1 medium red onion, sliced
1 medium zucchini, sliced
1-2 Portabello mushrooms, sliced
1-2 Tblsp olive oil
1 tsp fajita seasoning
1/2 tsp cumin
8-10 flour tortillas, fajita sized
Toppings
Sour cream
Fresh chopped cilantro
Grated Cheddar cheese
Black beans, rinsed and drained

     Lightly oil or spray dutch oven.
     Add vegetables; toss with olive oil and seasonings.
     Roast at 400 degrees for 20 minutes or until softened and slightly charred.
     Serve in flour tortillas.
     If desired, top with sour cream, fresh cilantro, Cheddar and black beans. 

Toss vegetables with oil and seasonings in dutch oven

Roast in a hot oven for 20-25 minutes

Great camping finger food