After trying rainbow fajita veggies, you’ll never go back to Chipotle. They are fresh, colorful, smokey, tangy, and nicely roasted. They will be an excellent addition to a burrito or bowl, but they also work well as a main meal. This veggie fajita recipe, tortillas, and fresh toppings like guacamole and salsa make a delightful, easy, and quick dinner. These fajita veggies make an excellent weeknight supper and are ideal for gatherings! They are quick to prepare and great for feeding a large group because everyone can add ingredients according to their taste buds for the final touch.
The Star Ingredients:
- Sweet Bell Peppers: A combination of red, yellow, green, and orange bell peppers gives the fajita veggies brilliant colors and fresh flavors. The use of diverse hues is not only visually pleasing but also delivers a diversity of nutrients and flavors.
- Red Onion: Red onions add a vibrant purple color and savory taste to the fajita mix. When grilled, they produce a sweet and melted flavor that complements the other veggies.
- Portobello Mushrooms: Portobello mushrooms, with their significant and luscious texture, make a fantastic meat alternative in this vegetable fajita recipe. They absorb the marinade’s flavors effectively and create a satisfying chewiness.
Marinating:
Flavor these veggies without using a store-bought fajita seasoning blend. The basic marinade comprises five ingredients:
- Avocado Oil to get a neutral taste and high smoke point. It is ideal for grilling.
- Garlic adds a rich flavor to the vegetables.
- Chili Powder adds a dash of spiciness.
- Cumin improves the dish’s Tex-Mex flavor.
- Sea Salt complements and accentuates the flavors of the other components.
- Along with being added to the marinade, the mushrooms are coated with balsamic vinegar for an extra juicy and delicious touch.
How to Make Fajita Veggies?
- Slice and dice: Start by slicing the veggies in half. Cut the onions into wedges and the bell peppers into thin strips, but leave the mushroom caps whole.
- Marinate: Toss the bell peppers and onions in the marinade, leaving a spoonful. Add the leftover marinade to the mushrooms and onions. For added juiciness, add some balsamic vinegar to the mushrooms.
- Grill to golden: Preheat the grill by placing a cast iron tray or grill pan on one side. Once hot, add the pepper slices to the skillet and cook the mushrooms and onions straight on the grill grates. Flip the veggies during cooking to ensure they soften and get grill marks.
Plating ideas for fajita veggies:
Once the vegetables are carefully golden brown, take them off the grill and slice the mushrooms into thin strips. Stuff them in tortillas (extra points for homemade!) With any of these great toppings:
- Guacamole or sliced avocado: Creamy and creamy, they make an excellent contrast to the smoky vegetables.
- Salsas: Pico de gallo, mango salsa, pineapple salsa, and tomatillo salsa all work well.
- Creamy Sauces: Try cashew sour cream or vegan queso, or stick with classic sour cream.
- Fresh Garnishes: Garnish with pickled jalapeños for a spicy kick and fresh cilantro for richness.
- In Burrito Bowls: The leftovers make a wonderful next-day supper. Place the fajita veggies in a bowl with rice, beans, arugula, and ample guacamole and salsa.
- For fun: It is particularly ideal for parties. During your next backyard get-together, serve with roasted beans, black beans, cilantro lime rice, and margaritas for drinks!
Conclusion:
These rainbow fajita veggies are a game changer for anyone wishing to shake up their supper ritual. They are fresh, vibrant, and brimming with flavor, making them versatile and open to individual tastes. These vegetable fajitas make a great weeknight dinner, party dish, or stuffing for a burrito or bowl. So, turn on the grill and prepare to enjoy a tasty and nutritious lunch that will make you forget about Chipotle!
