Grilled Vegetable Fajitas are light, delicious, vegan and gluten free! Mix your favorite veggies on the grill, whip up a batch of homemade fajita seasoning and dig in
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When I eat at a Mexican restaurant for the first time, I almost always get fajitas. I figure if they can do those well, then everything else will be good. So far, so good. The only problem is, the portions are always really big; I’m good with only eating 1 or 2 tortillas, but I’ll eat everything on the skillet. And I’m never smart enough to share an order with someone else.
I’ve made fajitas at home several times, and the funny thing is, none of them are traditional fajitas. I haven’t been able to master that trademark sizzle, so I mix it up. My first recipe, Steak Fajita Quinoa Salad, is by far the healthiest and was also featured in Stillwater Living Magazine. I have to admit, I don’t make it nearly as often as I should. Next I made Steak Fajita Quesadillas. Fabulously delicious, and of course on the complete opposite end of the healthy spectrum. But sometimes you just have to splurge. Most recently my Crispy Chicken Fajita Wrap was featured in Stillwater Living Magazine. I love it because it solves the sometimes messy task of eating fajitas.
If you’ve been following along with my food journey you know that my recipes tend to be more on the indulgent side. I do have a growing collection of lighter recipes, and recipes that can easily be modified to either add or omit meat. When my dad was in town a couple weeks ago I decided it was the perfect opportunity to make veggie fajitas. And since it was summer, and in the middle of a major heat wave, the last thing I wanted to do was turn on the oven or even the stove. So I made Grilled Vegetable Fajitas
VARIETY IS THE SPICE OF LIFE
The fabulous thing about these Grilled Vegetable Fajitas is that you can use your favorite veggies, and mix them up based on what you have in the fridge.
- Of course you need bell peppers and onion, because without them you don’t have fajitas. I almost always have green, red and yellow bell peppers on hand, so I use a combination of all three. But if you just have red and green, then use that.
- Most restaurant fajitas use yellow onions. I use red onion, because I like the color. The choice is yours.
- I use baby portobello mushrooms, because that’s what I have in the fridge. Of course, white button mushrooms are a great substitute
- I also add zucchini, because it’s another layer of flavor and texture, and you can’t have too many vegetables
KEYS TO THE PERFECT GRILLED VEGETABLE FAJITAS
- Heat the grill to 350 degrees. I add a Nonstick Grill Topper to the grill when I turn it on, so the basket is hot when I add the veggies
- Cut the peppers and onions about the same size, since they are cooking together. Quarter the mushrooms. I keep the skin on the zucchini, slice them about 1/4″ thick, and then quarter them.
- Drizzle the veggies with Avocado Oil before adding them to the grill. I also lightly season them with Black Pepper and Sea Salt
- Add the peppers and onions, and grill for 20 minutes, tossing halfway through. Add the zucchini, grill for 5 minutes, and toss. Add the mushrooms and toss everything together.
- Zucchini and mushrooms don’t take very long to cook, which is why I do not add them with the peppers and onions. If you add the zucchini too early, it turns to mush
- I don’t add the fajita seasoning until I add the mushrooms. And remember, a little goes a long way with the seasoning
HOMEMADE SEASONING FOR GRILLED VEGETABLE FAJITAS
Yes, you can use store-bought fajita seasoning. But it’s so easy to make at home, with spices you probably already have in your pantry! As I mentioned earlier, I don’t add the seasoning until the last few minutes on the grill. To me, if you add the seasoning too soon, the veggies get too dark. The recipe makes about 1/4 cup, but you’ll only need 2-3 teaspoons for these Grilled Vegetable Fajitas. Keep the rest in a sealed container, and it will last for a couple of months.
Grilled Vegetable Fajitas are light, gluten free and vegan. My dad enjoys them plain, but I top my Grilled Vegetable Fajitas with guacamole and a little light sour cream. Either way, they are delicious. And since they’re healthy, I don’t feel guilty eating 3-4 as a light lunch.
SHOP THIS RECIPE
- 16 corn or Flour tortillas
- 1 each green, red and yellow bell pepper
- 1 medium red onion
- 1 medium zucchini
- 1 pint baby portobello mushrooms
- 1 Tablespoon avocado oil
- Heat grill to 350 degrees. Add vegetable grilling pan to grill while it heats
- Core bell peppers, and then cut peppers and onions into about 1/2" slices. Cut excess stems off mushrooms, and quarter the mushroom caps. Slice zucchini into 1/2" slices, and quarter them. All pieces should be roughly the same size
- Add peppers and onions to a large bowl. Drizzle with 1/2 Tablespoon avocado oil, plus 1/2 teaspoon each salt and pepper, and toss well. Add onion and pepper mixture to grill, and cook for 20 minutes, tossing once halfway through
- Add zucchini to bowl, toss with 2 teaspoons avocado oil, and then add to pepper and onion mixture on the grill. Combine and allow to cook for 5 minutes
- Add mushrooms to bowl, toss with 1 teaspoon avocado oil, and add to mixture on grill. Season mixture with 2 teaspoons fajita seasoning, combine well, and cook for 5 minutes. Remove veggies from grill
- Serve vegetable fajitas with corn tortillas, plus guacamole and sour cream, if desired