Fajita Veggies
Ingredients
The Veggies
-
3
pieces
multi-colored peppers
-
3
pieces
portobello mushrooms
-
1
piece
red onion
The Marinade
-
2
tablespoons
avocado oil
-
2
cloves
garlic
-
½
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
sea salt
-
1
splash
balsamic vinegar
-
2
pieces
limes
-
to taste
freshly ground black pepper
For Serving
-
8
pieces
flour or corn tortillas
-
to taste
guacamole or avocado slices
-
to taste
pickled jalapeños
-
to taste
diced tomatoes or pico de gallo
-
to taste
cilantro
-
to taste
tomatillo salsa or pineapple salsa
Instructions
- Preheat the grill to medium heat with a cast-iron skillet or grill pan inside.
- Slice the veggies: cut the onions into wedges and the peppers into thin strips, leaving the mushroom caps whole.
- Whisk together the marinade ingredients and drizzle over the peppers, tossing to coat.
- Pour the remaining marinade over the mushrooms and onions, adding a splash of balsamic vinegar to the mushrooms.
- Grill the peppers in the skillet for 8 to 10 minutes, tossing occasionally.
- Grill the mushrooms and onion wedges directly on the grill for about 4 minutes per side.
- Once grilled, squeeze lime juice over the peppers, season with salt, pepper, and chili powder to taste.
- Slice the mushrooms into strips and serve the veggies with tortillas and desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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