These fajita veggies are a vibrant, flavor-packed side that’s ready in just 30 minutes. Crisp bell peppers, tender onions, and smoky spices come together in a sizzling medley that’s as colorful as it is delicious.
Perfect for stuffing into tortillas or pairing with your favorite protein, this dish brings a satisfying crunch and a burst of freshness to every bite. The quick prep and cook time make it an ideal choice for busy weeknights or last-minute gatherings.
With a balance of sweet, savory, and smoky flavors, these veggies are a feast for the senses. The caramelized edges of the onions and peppers add depth, while a hint of lime brightens the dish beautifully.
Whether you’re a veggie lover or just looking to add more color to your plate, this recipe is a simple, wholesome way to elevate any meal. It’s a crowd-pleaser that’s as easy to make as it is to enjoy!
Fresh & Flavorful Fajita Veggies Ingredients
- 3 multi-colored peppers, stemmed and sliced into strips (use a mix of red, yellow, and green for vibrant color)
- 3 portobello mushrooms, stemmed and wiped clean (substitute with cremini mushrooms if preferred)
- 1 red onion, sliced into wedges
- 2 tablespoons avocado oil (or olive oil as a substitute)
- 2 garlic cloves, chopped
- ½ teaspoon chili powder, more to taste (add smoked paprika for extra depth)
- ½ teaspoon cumin
- ½ teaspoon sea salt, more to taste
- Splash of balsamic vinegar (optional, for a tangy twist)
- 2 limes, sliced into wedges
- Freshly ground black pepper
- For serving:
- 8 flour or corn tortillas
- Guacamole or avocado slices squeezed with lime
- Pickled jalapeños or sliced plain jalapeños
- Diced tomatoes or Pico de Gallo
- Cilantro
- Tomatillo salsa or pineapple salsa
Step-by-Step Fajita Veggies Instructions
- Preheat the grill: Heat a grill to medium heat and place a 12-inch cast-iron skillet (or grill pan) inside to warm up.
- Prepare the veggies: Arrange the peppers on a tray and the mushrooms and onion wedges on a separate rimmed plate.
- Make the marinade: In a small bowl, whisk together the avocado oil, garlic, chili powder, cumin, salt, and several grinds of pepper.
- Coat the veggies: Drizzle 1 scant tablespoon of the marinade over the peppers and toss to coat. Drizzle the remaining marinade over the mushrooms and onions. Add a splash of balsamic vinegar to the mushrooms and use your hands to coat them on both sides.
- Grill the peppers: Place the peppers in the cast-iron pan and grill for 8 to 10 minutes, tossing occasionally, until charred and soft. Cook in 2 batches if necessary to avoid overcrowding.
- Grill the mushrooms and onions: Grill the mushrooms and onion wedges directly on the grill for about 4 minutes per side, until tender and slightly charred.
- Season and slice: Remove everything from the grill. Squeeze the juice of ½ lime over the peppers and season with salt, pepper, and more chili powder to taste. Slice the mushrooms into strips.
- Serve: Transfer the onions and peppers to a serving skillet or large platter. Serve with tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and the remaining lime wedges on the side.
Perfect Pairings: Sauce and Topping Ideas
Elevate your fajita veggies with a variety of sauces and toppings! Try a dollop of creamy guacamole or a drizzle of zesty tomatillo salsa for a fresh kick. For a tangy twist, add pickled jalapeños or a sprinkle of diced tomatoes. Don’t forget a handful of cilantro for a burst of herbaceous flavor!
Serve It Up: Creative Serving Suggestions
These fajita veggies are incredibly versatile! Serve them warm in flour or corn tortillas for classic fajitas, or layer them over a bed of rice for a hearty bowl. They also make a fantastic topping for nachos or a colorful addition to a taco salad. Pair with lime wedges for a bright finish!
Keep It Fresh: Storage and Reheating Tips
Store leftover fajita veggies in an airtight container in the fridge for up to 3 days. To reheat, toss them in a skillet over medium heat until warmed through, or microwave for 1-2 minutes. Add a splash of water or lime juice to revive their moisture and flavor.
Mix It Up: Recipe Variations
Customize your fajita veggies to suit your taste! Swap the portobello mushrooms for zucchini or add a handful of corn kernels for extra sweetness.
For a smoky flavor, try adding a pinch of smoked paprika to the marinade. You can also experiment with different peppers, like poblano or jalapeño, for a unique twist.
Grill Like a Pro: Equipment Guidance
Using a cast-iron skillet on the grill ensures even cooking and a perfect char. If you don’t have a grill, a stovetop grill pan works just as well. For easier cleanup, line your tray and plate with parchment paper before arranging the veggies. Don’t forget a sturdy potholder for handling the hot skillet!
Fajita Veggies
Equipment
- 12-inch cast-iron skillet or grill pan
Ingredients
Main Ingredients
- 3 multi-colored peppers, stemmed and sliced into strips
- 3 portobello mushrooms, stemmed and wiped clean
- 1 red onion, sliced into wedges
- 2 tablespoons avocado oil
- 2 garlic cloves, chopped
- ½ teaspoon chili powder, more to taste
- ½ teaspoon cumin
- ½ teaspoon sea salt, more to taste
- Splash of balsamic vinegar
- 2 limes, sliced into wedges
- Freshly ground black pepper
For serving
- 8 Flour or Corn Tortillas
- Guacamole or avocado slices squeezed with lime
- Pickled Jalapeños or sliced plain jalapeños
- Diced tomatoes or Pico de Gallo
- Cilantro
- Tomatillo Salsa or Pineapple Salsa
Instructions
- Heat a grill to medium heat with a 12-inch cast-iron skillet (or grill pan) inside.
- Arrange the peppers on a tray and the mushrooms and onion wedges on a separate rimmed plate. In a small bowl, whisk together the avocado oil, garlic, chili powder, cumin, salt, and several grinds of pepper. Drizzle 1 scant tablespoon of the mixture over the peppers and toss to coat. Drizzle the remaining marinade over the mushrooms and onions. Drizzle the mushrooms with a splash of balsamic vinegar and use your hands to coat the mushrooms on both sides.
- Grill the peppers in the cast-iron pan for 8 to 10 minutes, tossing occasionally, until charred and soft. Be careful not to overfill the pan or the veggies won’t char on the edges – cook them in 2 batches, if necessary. Grill the mushrooms and onion wedges directly on the grill for about 4 minutes about per side.
- Remove everything from the grill, using a potholder to remove the cast-iron pan. Squeeze the juice of ½ lime over the peppers and season with salt, pepper, and more chili powder, to taste. Slice the mushrooms into strips and place on a serving dish. Transfer the onions and the peppers to a serving skillet or large platter.
- Serve with the tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lime wedges for serving.