Simply put, you need to make these grilled vegetable fajitas for Fourth of July. Because they are made up of many different grilled veggies, your guests can pick and choose what they want to include on their fajita. Which will leave you with plenty of time to enjoy the festivities.
I grilled everything on my stovetop in a grill pan. If you have a BBQ grill, that'll make things even easier, especially clean up. You can char the peppers, instead of slicing them up and grilling them, to make them more like a roasted pepper. And to make this completely vegan, use Vegannaise instead of mayonnaise. Of course you can go the meat route just by adding some grilled steak or chicken to the topping options. You will not be disappointed.
Happy Fourth of July!
Vegetarian Grilled Fajitas
as featured on The Fruit Guys website.
INGREDIENTS 2 bell peppers (any color), de-seeded and sliced in strips 1 onion cut into strips 1–2 zucchini (or other summer squash) cut in lengthwise slices 1/4-inch thick 3/4 cup olive oil 1/4 teaspoon dried cumin 1/4 teaspoon chipotle chili powder 1 teaspoon smoked or sweet paprika 4 tablespoons mayonnaise, Vegenaise, or sour cream Flour tortillas
- Heat up 1/4 cup of the oil in a heavy bottomed skillet, preferably a grill pan.
- Place sliced bell pepper and onion in the pan and cook over medium-high heat for 5 minutes, stirring occasionally.
- Stir in squash slices and cook another 5 minutes or until squash begins to soften and just turn brown.
- Remove from the pan and set aside.
- Mix together mayo/sour cream, cumin, paprika, and chili powder.
- Spoon veggie mixture onto well-heated tortillas, roll up, and top with a dollop of the dressing.
Serves 2. Prep time, 5 minutes; cook time, 20 minutes.
Cook’s note: Try adding sliced grilled mushrooms and/or eggplant, and topping with guacamole or fresh avocado slices. Heat tortillas in grill pan, or wrap in aluminum foil and bake for 15 minutes at 350°F.