Vegetable Fajitas

I was looking for something healthy yet relatively easy to throw together for dinner the other night when I came across this vegetable fajita recipe at vegetariantimes.com.  The marinade for the vegetables is sooo good!  This is a great recipe and something that can be made a head of time since the vegetables need to marinate.  This is definitely a recipe I will use a lot.  Enjoy!

Vegetable Fajitas

Marinade

2 tsp. grated orange peel
½ cup orange juice
1 Tbs. fresh lime juice
1/3 cup olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbs. chili powder
1 Tbs. minced garlic
2 Tbs. minced onion

 

Directions

In food processer or blender, combine all ingredients, and process until smooth and well blended.
Pour marinade into large bowl. Add vegetables or other foods to be marinated, turning to coat.
If preparing ahead, store in airtight container in refrigerator up to three days. Stir well before using

Fajitas 

3 medium bell peppers (one red, yellow and green), chopped or cut into thin strips
1 large red onion, cut into ¼-inch-thick slices
1 cup mushroom, chopped
4 to 6 8-inch flour tortillas
Shredded Monterey Jack cheese, salsa, guacamole and chopped cilantro for topping, optional

Directions

Add vegetables to bowl or zip lock bag with marinade.  Let vegetables marinade for at least 30 minutes or up to two hours. 

Preheat oven to 425 degrees.  Place marinated vegetables on a cookie sheet and roast in oven for 8 minutes, then stir vegetables around and roast for an additional 8 minutes.  When vegetables are done roasting drain excess marinade into a bowl.  Serve vegetables on flour tortilla with sour cream, cheese, and salsa or guac if you have some.  You can also use the extra marinade for dipping if you want.  Enjoy!