Name: Fajita Veggies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Tex Mex
Ingredients: 3 multi-colored peppers (stemmed and sliced into strips); 3 portobello mushrooms (stemmed and wiped clean); 1 red onion (sliced into wedges); 2 tablespoons avocado oil; 2 garlic cloves (chopped); ½ teaspoon chili powder (more to taste); ½ teaspoon cumin; ½ teaspoon sea salt (more to taste); Splash of balsamic vinegar; 2 limes (sliced into wedges); Freshly ground black pepper; 8 Flour or Corn Tortillas; Guacamole or avocado slices squeezed with lime; Pickled Jalapeños or sliced plain jalapeños; Diced tomatoes or Pico de Gallo; Cilantro; Tomatillo Salsa or Pineapple Salsa

Fajita Veggies

Serve these rainbow fajita veggies as a side dish with any Tex Mex dinner, or make them a meal on their own! I love to stuff them into tortillas with guac, salsa, and pickled jalapeños.

30 min total 15 min prep 15 min cook 4

Instructions

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1 Heat a grill to medium heat with a 12-inch cast-iron skillet (or grill pan) inside.
2 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.
3 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.
4 Serve with the tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lime wedges for serving.