Grilled vegetable fajitas

12

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 Servings

Grilled vegetable fajitas

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
  • 7 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 9 g,
  • Fibre
  • 4 g,
  • Sodium
  • 615 mg.
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.