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Grilled Vegetable Fajitas

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Grilled Vegetable Fajitas are an easy recipe that is ready in about 30 minutes, using fajita vegetables and an easy homemade seasoning. Serve on corn tortillas for a vegan and gluten free dish

This post and recipe card updated July 13, 2019
overhead shot of finished fajitas with lime garnish in a cast iron skillet

When I eat at a Mexican restaurant for the first time, I almost always get fajitas because if they can do those well, then everything else will be good. The problem is the portions are huge, and I’m not smart enough to split the fajitas with anyone else.

I love making fajitas, but I can’t get that trademark sizzle you hear as they come to the table. So instead I mix it up.

Steak Fajita Quinoa Salad is by far my healthiest version, but I don’t make it very often. Steak Fajita Quesadillas are my guilty pleasure because they’re at the total opposite end of the healthy spectrum. I also love my Crispy Chicken Fajita Wrap because it solves the sometimes messy task of eating fajitas.

My dad was in town a few weeks ago, so I wanted a vegetarian version of fajitas. Since it was summer, and in the middle of a major heat wave, it was the perfect opportunity to create Grilled Vegetable Fajitas

WHY THIS RECIPE WORKS
  • You can mix and match your favorite vegetables
  • They’re easy to make, and ready in about 30 minutes
  • They’re gluten free and vegan
overhead shot of fajitas in a skillet with tortillas and guacamole on the side

IT’S ALL ABOUT THE VEGGIES

The fabulous thing about Grilled Vegetable Fajitas is that you can use your favorite veggies, and mix them up based on what you have in the fridge.

You can’t have fajitas without bell peppers. I use a combination of red, green and yellow because I usually have all 3 on hand.

Onions: Most restaurant fajitas use yellow onion. I prefer red onions because I like the color. But of course, the choice is yours.

Mushrooms: I use baby portobello mushrooms because I always have them in the fridge. You can substitute your favorite mushrooms, or even combine a couple of different types

Green vegetables: I add zucchini because it’s another layer of flavor and texture. You could also add or substitute broccoli crowns. I’ve seen some restaurants use cauliflower, but I haven’t tried that.

INGREDIENT TIPS FOR GRILLED VEGETABLE FAJITAS

Cut the onions and bell peppers about the same size, so they cook evenly.

I cut my peppers and onions into about strips about 1/4″ wide, so they take a little longer to cook. If you cut them into very thin strips, they will cook faster.

Cut the portobello mushrooms into halves or quarters, depending on size. Again, you want them to all be about the same size.

Keep the skin on the zucchini, and cut them into about 1/4″ chunks.

Cook the peppers and onions first, as they take the longest. Add the zucchini next, and finish with the mushrooms.

overhead shot of vegetables and spice mix grilling
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!

The recipe makes about 1/4 cup, but you’ll only need 2-3 teaspoons for Grilled Vegetable Fajitas.

STEP BY STEP INSTRUCTIONS FOR GRILLED VEGETABLE FAJITAS

Cut bell peppers and onions into strips. I cut mine about 1/4″ wide. Cut mushrooms into halves or quarters so they’re all about the same size. Dice zucchini into chunks 1/4″ wide.

overhead shot of raw vegetables in piles on a grill plate

Toss bell peppers and onions together in a bowl. Drizzle with avocado oil, and season lightly with kosher salt and black pepper.

Preheat grill to 350 degrees. I add Nonstick Grill Topper to the grill when I turn it on, so the topper is hot when I add the veggies

overhead shot of all vegetables mixed together on a grill plate

Close the cover and grill the onions and peppers for 15 minutes, until tender-crisp. About halfway through, give the mixture a quick toss.

Drizzle zucchini with avocado oil, and add to the grill. Toss to combine, and cook for 2-3 minutes.

Drizzle the mushrooms with avocado oil, add to the grill, and toss to combine. Sprinkle with fajita seasoning, and toss to combine. Cook for 2-3 minutes, and remove vegetables from grill.

FREQUENTLY ASKED QUESTIONS

Can I prepare the vegetables on the stovetop? Absolutely, and I would recommend a Cast Iron Skillet or a Nonstick Skillet, and cook over medium-high heat.

Can I prepare the vegetables in the oven? Yes you can, in a 350 degree oven. You will still roast the peppers and onions first, and add the mushrooms and zucchini towards the end.

How should I serve Grilled Vegetable Fajitas? I like to serve mine with corn tortillas to keep them gluten-free, but you could certainly use flour tortillas.

How far ahead can I make Grilled Vegetable Fajitas? I highly recommend making them immediately before serving so they are sizzling hot. They won’t taste nearly as good at room temperature.

How long will the fajita seasoning last? In an airtight container in the pantry, it will last for up to 3 months

overhead shot of finished grilled vegetable fajitas in a cast iron skillet
WHAT TO SERVE WITH GRILLED VEGETABLE FAJITAS
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Grilled Vegetable Fajitas - Karyl's Kulinary Krusade

Grilled Vegetable Fajitas

Yield: 16 fajitas
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

Ingredients

  • 16 corn 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

FAJITA SEASONING (makes 1/4 cup)

  • 2 Tablespoons chili powder
  • 1 Tablespoon oregano
  • 1 Tablespoon paprika
  • 1 Tablespoon ground cumin
  • 1/2 Tablespoon sea salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons fresh-cracked black pepper
  • 1 1/2 teaspoons cayenne pepper

Instructions

  1. Heat grill to 350 degrees. Add grill topper to grill while it heats
  2. Core bell peppers, and then cut peppers and onions into about 1/4" slices. Cut excess stems off mushrooms, and quarter the mushroom caps. Slice zucchini into 1/4" pieces, and quarter them. All pieces should be roughly the same size
  3. 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.
  4. Add onion and pepper mixture to grill, and cook for 15 minutes, tossing once halfway through
  5. Add zucchini to bowl, toss with 1 1/2 teaspoons avocado oil, and then add to pepper and onion mixture on the grill. Toss together and cook for 2-3 minutes
  6. Add mushrooms to bowl, toss with 1 1/2 teaspoons avocado oil, and add to mixture on grill.
  7. Sprinkle vegetables with 2 teaspoons of fajita seasoning. Toss to combine and cook for 2-3 minutes. Remove veggies from grill
  8. Serve vegetable fajitas with corn tortillas, plus guacamole and sour cream, if desired

Notes

The fajita seasoning recipe makes about 1/4 cup, but you’ll only need 2-3 teaspoons for this recipe

If you cut the peppers and onions into thinner strips, they will cook faster.

FREQUENTLY ASKED QUESTIONS

Can I prepare the vegetables on the stovetop? Absolutely, and I would recommend a cast iron skillet or nonstick skillet and cook over medium-high heat. The vegetables will likely cook a little bit faster.

Can I prepare the vegetables in the oven? Yes you can, in a 350 degree oven. You will still roast the peppers and onions first, and add the mushrooms and zucchini towards the end.

How should I serve Grilled Vegetable Fajitas? I like to serve mine with corn tortillas to keep them gluten-free, but you could certainly use flour tortillas.

How far ahead can I make Grilled Vegetable Fajitas? I highly recommend making them immediately before serving so they are sizzling hot. They won’t taste nearly as good at room temperature.

How long will the fajita seasoning last? In an airtight container in the pantry, it will last for up to 3 months

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 967mgCarbohydrates: 58gFiber: 12gSugar: 6gProtein: 10g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

overhead shot of finished grilled chicken on a white platter with limes and cilantro garnish
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