Grilled Veggie Fajitas Recipe

August 12, 2017

Grilled Veggie Fajitas Recipe

Vegetables don’t get much love in grill season because the focus is on heartier things like steaks and burgers — or because cooking veggies on a grill can be a pain. Well, I say phooey to all that! These fajitas are not just worthy of much more attention because they are so good, but using a grill basket totally eliminates the pain.


  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Yield: Makes eight servings


  • Neutral oil
  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 large red onion, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 Portobello mushroom, stem removed and sliced into 1/8 inch slices
  • 1/2 teaspoon each cumin, garlic powder, oregano & cayenne
  • Kosher salt
  • 8 – 6 inch flour tortillas
  • Sour cream
  • Monterey Jack cheese, shredded


  1. Heat a barbecue grill pan or non-stick skillet well over medium/high heat. Put peppers and red onion in a large bowl. Add a teaspoon of oil and toss well to coat, then put in the pan and cook until just beginning to soften, 3 to 4 minutes.
  2. Then put the zucchini and mushrooms into the bowl, add a little oil, toss and add to grill pan with the peppers. Add seasonings, a big pinch of salt and toss/mix well to combine and cook until mushrooms and zucchini begin to soften and get some color, maybe another 3 minutes.
  3. Put tortillas on the grill (or cook in a non stick pan) until just starting to get a little crispy. Remove, add some sour cream, the vegetables. and a sprinkling of cheese.
  4. Serve

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