1) Preheat an oven to 450F (230 °C). 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.

Each 369 cals, 6g fat, 9g fiber.

Sent in by kitpath@earthlink.net 4/16/99 Notes

strips of skirt steak for which the dish was first developed by a butcher in Austin, Texas in the 1960s. Today, the term applies to any strips of savory food: not to the sandwich, although Fajitas are usually accompanied by tortillas.