Fustini's Oils and Vinegars
Veggie Fajitas

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Veggie Fajitas

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Veggie Fajitas



Servings8

Ingredients

  • 1 red bell pepper cut into 1/2 inch strips
  • 3 cups asparagus, cut into 2-inch long pieces
  • 1/2 cup red onion, sliced thin
  • 8 ounces cremini mushrooms or white button, cut into 1/2 inch pieces
  • 1 tablespoon Fustini's Jalapeno Lime balsamic
  • 1 tablespoon Fustini's Chipotle olive oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Fustini's Grilling Rub
  • salt to taste
  • Non-stick olive oil spray
  • 16 small corn tortillas
  • guacamole
  • cilantro

Hint

Adapted from cadryskitchen.com


Directions

Step 1. 

In a large mixing bowl, combine the red bell pepper, asparagus, onion, and mushrooms. Pour on the balsamic, olive oil, ancho chili powder, cumin, Grilling Rub and salt. Toss until the vegetables are evenly coated. Set aside and let the vegetables marinate while the grill, grill pan, or oven heats.


Step 2.  To Grill the Fajitas

Heat an outdoor grill to 500 to 600 degrees. Spritz your grill basket with oil if it's prone to sticking. Move the vegetables to a grill basket. Depending on your basket, you may need to work in batches. Don't overcrowd the vegetables. Make sure there's room for all of them to come into contact with the grill basket for ideal browning.  Grill the vegetables for 15-20 minutes, tossing occasionally for even browning.   Grill the corn tortillas on the grill grates for about 3 minutes on each side, until they soften and get brown grill marks.  Fill each tortilla with a couple of spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.


Step 3.  To Roast the Fajitas

Heat the oven to 425 degrees. Line two baking sheets with parchment paper. Divide the vegetable mixture evenly between the two baking sheets, and spread the vegetables across them, being careful not to overcrowd. The vegetables shouldn't be touching so that they roast instead of steam.  Roast the vegetables for 15-20 minutes, stopping once about halfway through to toss the vegetables.   During the last three minutes of roasting, put the corn tortillas on the oven racks and cook for 3 minutes to warm them. If you don't have room in the oven, bring a separate skillet to medium heat. Warm each tortilla in the skillet for a couple of minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.  Fill each tortilla with a couple of spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.


Step 4.  To Grill on a Stovetop Grill Pan

Bring a non-stick grill pan to medium-high heat. Spritz the pan with oil if it's prone to sticking. Add vegetables to the grill pan, being careful not to overcrowd. If it's too crowded, they won't brown as nicely. Cook in batches, if necessary.  Grill the vegetables for 15-20 minutes, stopping occasionally to stir the vegetables for even cooking.  Bring a separate skillet to medium heat. Warm each tortilla in the skillet for a couple of minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.  Fill each tortilla with a couple of spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.




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