Celebrate summer with these rainbow veggie fajitas! This vegetarian fajita recipe is so easy and delicious, perfect for entertaining.
Once you’ve tried the pink fajitas, you’ll never have to visit Chipotle again. These guys are super fresh, colorful, flavorful, smoky and perfectly charred. They make a great addition to a burrito or bowl, but for my money, they’re also a great side dish. Served with tortillas and fresh toppings like guacamole and salsa, this vegetarian fajita recipe is a quick and delicious dinner.
These veggie fajitas make a great weeknight dinner, but they’re also great for parties! Not only can they be made in 30 minutes, but they are ideal for serving a large group of people because everyone can tailor the final dish to their liking. Jack doesn’t like avocados (crazy, I know), so he skips them. I gathered all my toppings and a good dose of lemon juice and enjoyed the leftovers in a burrito bowl the next day with rice, beans, arugula and lots of guacamole and salsa.
Which is the best?
Vegetables can be sent straight from the grill to your side garden dining table.
Veggie Fajita Recipe Ingredients
Ready to cook? Here are what you need:
- Bell Pepper – I like to use mixed colors. Red, yellow, green and orange peppers (although not pictured) will be great.
- Red Onion – Deep purple and salty.
- Portobello Mushrooms – Thanks to their hearty, meaty texture, they make a delicious meatless vegetable fajita recipe!
You don’t need fancy fajita seasonings to pack the flavor of these veggies! I use a simple 5-component marinade. It is mildly spiced with avocado oil, garlic, paprika, cumin and sea salt. Here I used Simply Nature Avocado Oil because I love its neutral flavor with Tex Mex seasonings. Plus, it has a high smoke rating, making it great for baking, so you don’t have to worry about putting it on a hot stove.
I put green peppers and onions in the marinade, but added one more ingredient to the mushrooms: balsamic vinegar! It makes them more juicy and brings out their salinity.
How to Make Fajita Veggies
Once you’ve got the marinade together, this recipe couldn’t be easier. Here’s what you need to do:
- Chop the vegetables! I like to cut onions into slices and peppers into thin slices. Dry the mushrooms and leave the caps completely.
- Hover over the marina.
- Mix the peppers with a small tablespoon of marinade, then pour the marinade over the mushrooms and onions. Rub some balsamic vinegar on the mushrooms as well. Episode
- Barbecue time is over! Preheat the grill on one side with a cast iron skillet or grill. When hot, add the chili flakes to the hot pan and fry the mushrooms and onions directly on the grill.
- Do not forget to turn it halfway … eat the vegetables until soft and turn the marks on the onions and mushrooms in half. I threw the peppers into the pan with my fingers and cooked them until they were lightly browned.
Fajita Veggies Serving Suggestions
When all the vegetables are charred, remove from the grill and cut the mushrooms into thin strips. You can put them in a burrito bowl, put them in a burrito, or use them as a side dish for a Tex-Mex meal, but my favorite way to eat fajitas is to eat them. ! Put them on the bread (points if made at home!) and use one of the following toppings:
- Guacamole or sliced avocado
- All kinds of salsa! Pico de gallo, mango salad, pineapple salad and tomato salad are my favourites.
- Cream Sauce. I like cashew sour cream or vegan cheese, but regular sour cream is also great.
- Fresh food.
- I like to add pickled jalapeños and lots of fresh cilantro for flavor.
- Top it off with refried beans or black beans and lime rice with cilantro and don’t forget the margaritas!
