Grilled vegetable fajitas
14
- Prep Time15 mins
- Total Time25 mins
- Makes4 Servings
Grilled vegetable fajitas.
Photo, Roberto Caruso.
Impress vegetarians and meat-lovers alike with this yummy recipe. Serve on warm tortillas with tomato guacamole.
Ingredients
4 portobello mushrooms, gills scraped out
2 red bell peppers, cut in half lengthwise
4 tsp olive oil
1/4 tsp salt
8 small flour tortillas
2 tbsp Chipotle Tabasco sauce
Instructions
Preheat barbecue to medium.
Brush vegetables with oil. Season with salt and pepper. Oil grill, then barbecue vegetables, with lid closed, until tender, 5 to 6 min per side. Transfer to a cutting board. Slice into strips. Grill tortillas until grill marks are visible, about 30 sec.
Drizzle vegetables with Tabasco and serve on warm tortillas with Tomato guacamole.
Nutrition (per serving)
Calories 243, Protein 7g, Carbohydrates 37g, Fat 9g, Fibre 4g, Sodium 615mg.
Wine Pairings
GRILLED MUSHROOMS AND VEGGIES | bright berry A delicious bottle of the exotic zweigelt varietal always deserves attention. Blackberries and cherries explode on the tongue, creating a uniquely Austrian taste that has terrific synergy with the mildly spiced vegetable fajitas. Zvy-Gelt, Austria, $17.
Click here for nine more ways to add mushrooms to dinner.