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Tex-Mex · Main
Grilled Portobello and Vegetable Fajitas
Balsamic-marinated portobellos, red onion and peppers take on char on the grill, then get cut into strips and tossed in their own juices. Pile the smoky vegetables into warm tortillas and let everyone build their own.
- Yield6 servings (12 small fajitas)
- Hands-on40 min
- Total1 h 3 min
- Difficulty
Ingredients
Marinade
- 3 tbspbalsamic vinegar
- 3 tbspextra-virgin olive oil
- 3 clovesgarlic, large, finely chopped
- ½ tspsalt, plus more to finish
- to tasteblack pepper, freshly ground
Vegetables
- 4portobello mushroom caps, large, about 55 g each
- 2red onions, medium, about 170 g each, cut into 1.25 cm (1/2 inch) rounds
- 2red bell peppers, medium, cored, seeded and quartered lengthwise
- 2green bell peppers, medium, cored, seeded and quartered lengthwise
To finish
- ⅓ cupfresh cilantro, chopped
To serve
- 12flour tortillas, 15 cm (6 inch), snack size, warmed
- to tastesalsaoptional
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