Fajita Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Tex-Mex
Fajita Veggies
Description
This recipe prepares a mix of multi-colored bell pepper strips, portobello mushrooms, and red onion wedges. The vegetables are coated with a marinade combining avocado oil, garlic, chili powder, cumin, salt, and pepper. Mushrooms receive a splash of balsamic vinegar for depth. The peppers cook in a preheated cast-iron skillet over medium heat until soft with some char, while mushrooms and onions grill directly, developing a smoky flavor.
The resulting fajita veggies offer a tender but textured bite with a balanced savory and tangy profile from seasonings and lime juice. The marinade's spices provide warmth and complexity without overpowering the vegetable's natural flavors.
These grilled vegetables are ready to serve inside warm tortillas accompanied by toppings like guacamole, jalapeños, diced tomatoes or pico de gallo, fresh cilantro, and a choice of tomatillo or pineapple salsa. The lime wedges add freshness when squeezed on top.
Ingredients
- 3 bell peppers stemmed and sliced into strips, multi-colored
- 3 portobello mushrooms stemmed and wiped clean
- 1 red onion sliced into wedges
- 2 tablespoons avocado oil
- 2 garlic chopped, cloves
- ½ teaspoon chili powder more to taste
- ½ teaspoon cumin
- ½ teaspoon salt more to taste, sea salt
- balsamic vinegar splash
- 2 lime sliced into wedges
- black pepper freshly ground
For serving:
- 8 flour tortilla or corn tortilla
- guacamole or avocado slices squeezed with lime
- jalapeños pickled or sliced plain
- diced tomatoes or Pico de gallo
- cilantro
- tomatillo salsa or pineapple salsa
Instructions
- Heat a grill to medium heat with a 12-inch cast-iron skillet (or grill pan) inside.
- Arrange the peppers on a tray and the mushrooms and onion wedges on a separate rimmed plate. In a small bowl, whisk together the avocado oil, garlic, chili powder, cumin, salt, and several grinds of pepper. Drizzle 1 scant tablespoon of the mixture over the peppers and toss to coat. Drizzle the remaining marinade over the mushrooms and onions. Drizzle the mushrooms with a splash of balsamic vinegar and use your hands to coat the mushrooms on both sides.
- Grill the peppers in the cast-iron pan for 8 to 10 minutes, tossing occasionally, until charred and soft. Be careful not to overfill the pan or the veggies won’t char on the edges - cook them in 2 batches, if necessary. Grill the mushrooms and onion wedges directly on the grill for about 4 minutes about per side. Remove everything from the grill, using a potholder to remove the cast-iron pan. Squeeze the juice of ½ lime over the peppers and season with salt, pepper, and more chili powder, to taste. Slice the mushrooms into strips and place on a serving dish. Transfer the onions and the peppers to a serving skillet or large platter.
- Serve with the tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lime wedges for serving.
User Reviews
Overall Rating
5
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