![]() Once you’ve mixed the marinade together, this recipe couldn’t be simpler to make. I toss the bell peppers and onions in the marinade, but I add one more ingredient to the mushrooms: balsamic vinegar! It makes them extra juicy, and it brings out their savory flavor. In addition, it’s great for grilling because it has a high smoke point, so you don’t need to worry about putting it on the hot grill. It’s a lightly spicy mix of avocado oil, garlic, chili powder, cumin, and sea salt. I use Simply Nature Avocado Oil here because I like its neutral taste with the Tex Mex spices. You don’t need a fancy fajita seasoning mix to pack these veggies with flavor! I use a simple 5-ingredient marinade. Portobello mushrooms – Thanks to their hearty, meaty texture, they make a delicious veggie fajita recipe without any meat!.Red onion – For bold purple color and savory flavor.Red, yellow, green, and orange peppers (even though they’re not pictured) would be great. Sweet bell peppers – I love to use a mix of colors.I loaded mine up with all the fixings and generous squeezes of lime, and the next day, I enjoyed the leftovers in a burrito bowl with rice, beans, arugula, and lots of guac and salsa.Īnd the best part? The veggies can go straight from the grill to the picnic table at your next backyard celebration. Jack’s not a fan of avocado (crazy, I know), so he skipped it. These fajita veggies would make a great weeknight dinner, but they’re perfect for parties, too! Not only can you make them in under 30 minutes, but they’re also ideal for serving a crowd because everyone can customize their final dish to their liking. ![]() Served alongside tortillas and fresh fixings like guac and salsa, this veggie fajita recipe is a delicious quick and easy dinner. They’d be a great addition to a burrito or bowl, but for my money, they make a great main dish too. These guys are super fresh and colorful, tangy, smoky, and perfectly charred. After you try these rainbow fajita veggies, you’ll never need to visit Chipotle again.
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