Grilled Portobello Mushroom And Veggie Fajitas

[Guest guest]

Grilled Portobello Mushroom And Veggie Fajitas

 

3 tablespoons balsamic vinegar

3 tablespoons olive oil

2 tablespoons freshly chopped parsley

1 tablespoon minced garlic

1/4 teaspoon salt

1/8 teaspoon freshly-ground black pepper

4 medium portobello mushrooms, washed well, patted dry

2 red onions, sliced

2 red or orange peppers, stemmed, seeded, and cut into quarters

lengthwise

2 green peppers, stemmed, seeded, cut into quarters lengthwise

2 jalapeno peppers, stemmed, seeded, cut in half lengthwise

4 8 " flour tortillas

 

In a large bowl, place the vinegar, olive oil, parsley, garlic, salt,

and pepper, and whisk well to combine. Add all of the vegetables and

toss well to thoroughly coat the vegetables with the marinade. Set

the vegetables aside and allow them to marinate for 15 minutes.

Place the vegetables on a hot grill and grill for 3 to 5 minutes per

side or until tender (the vegetables can also be cooked under the

broiler for 3 to 5 minutes per side or until tender). Transfer the

grilled vegetables to a cutting board and cut them into strips. The

tortillas can be warmed on the grill, if desired.

Transfer the vegetables to a platter for service. Allow guests to

build their own fajitas by filling tortillas with the grilled

vegetables and topping of their choice.

 

Serves 4.