Forget boring salads! When the sun is shining and the grill is calling, these Grilled Veggie Fajitas are my absolute go-to. Imagine tender, smoky-charred peppers, onions, and mushrooms, all seasoned to perfection and wrapped in a warm tortilla. It’s the ultimate crowd-pleasing, flavor-packed meal that brings the fun of a summer barbecue to your plate. Plus, the cleanup is a breeze thanks to the magic of foil packets! Let’s get grilling!
Ingredients
• For the Fajitas
• 3 medium sweet peppers red, yellow, or green, sliced
• 1 large onion, sliced
• 2 tablespoons / 30 ml olive oil, divided
• 2 teaspoons / 8 g fajita seasoning, divided
• 3 cloves garlic, minced
• 1 8-ounce / 225 g package fresh button mushrooms, halved
• 1 medium zucchini, halved lengthwise and cut into 1/2-inch / 1.25 cm slices
• 6 8-inch / 20 cm flour tortillas
• 1 cup / 113 g shredded Monterey Jack cheese or vegan cheese
• Snipped fresh cilantro, for serving
• Salsa, for serving
• Sour cream or vegan sour cream, for serving
• For the Easy Guacamole
• 1 ripe avocado, halved, seeded, and peeled
• 1 tablespoon / 15 g sour cream or vegan sour cream
• 1 tablespoon / 4 g snipped fresh cilantro
• 2 teaspoons / 10 ml lime juice
• 1/8 teaspoon / 0.75 g salt
• 1/4 cup / 45 g diced, seeded tomato
• 2 tablespoons / 15 g sliced green onion
Instructions
1. Prep the Veggie Packets: Take a large 36×18-inch / 90×45 cm piece of heavy-duty foil and fold it in half. In the center, combine the sliced sweet peppers and onion. Drizzle with 1 tablespoon / 15 ml of olive oil, 1 teaspoon / 4 g of fajita seasoning, and all the minced garlic. Toss to coat. Create a second foil packet of the same size for the mushrooms and zucchini. Drizzle them with the remaining 1 tablespoon / 15 ml of oil and 1 teaspoon / 4 g of fajita seasoning. For both packets, bring the long edges of the foil together and seal with a double fold, then fold and seal the short ends, leaving some space inside for steam to circulate. Wrap the stack of tortillas in a separate piece of foil.
2. Grill the Peppers & Onions: Preheat your grill to medium heat, about 350-450°F / 175-230°C. Place the pepper and onion packet directly on the grill rack. Grill for 20 minutes, flipping the packet once halfway through.
3. Grill the Zucchini, Mushrooms & Tortillas: About 10 minutes into the pepper packet’s cooking time, add the mushroom-zucchini packet and the foil-wrapped tortillas to the grill. Grill for the remaining 10 minutes, flipping them once, until the vegetables are tender and the tortillas are warm and soft.
4. Make the Easy Guacamole: While the veggies grill, prepare the guacamole. In a bowl, mash the avocado with the sour cream, cilantro, lime juice, and salt until it reaches your desired consistency. Gently stir in the diced tomato and green onion.
5. Assemble and Serve: Carefully open the hot foil packets, watching for steam. Serve the sizzling vegetables family-style with the warm tortillas, shredded cheese, fresh guacamole, and any other desired toppings like cilantro, salsa, and sour cream.
Nutritional Information
• PER SERVING: 346 calories, 18 g total fat (5 g saturated fat), 18 mg cholesterol, 479 mg sodium, 37 g carbohydrate, 4 g fiber, 12 g protein.
Pro Tips
• Slice all your veggies up to 2 days in advance and store them in an airtight container in the fridge to make assembly on grilling day super fast.
• For a heartier meal, add a can of rinsed and drained black beans or pinto beans to the pepper and onion packet before sealing.
• No grill? Place the foil packets on a baking sheet and bake at 400°F / 200°C for 25-30 minutes, or until the vegetables are tender.
• Add a pinch of smoked paprika or a drop of liquid smoke to the vegetable packets before sealing to enhance that classic grilled, smoky flavor.
FAQ
Q: How can I add more protein to these veggie fajitas
A: For a heartier, more protein-packed meal, add a can of rinsed and drained black beans or pinto beans to the pepper and onion foil packet before sealing it. This is an easy way to make the fajitas more filling.
Q: Can I make these grilled fajitas vegan
A: Absolutely! This recipe is easily adapted for a vegan diet. Simply use your favorite brand of vegan shredded cheese and a plant-based sour cream for both the fajita topping and in the guacamole recipe.
Q: Can I prepare the vegetables ahead of time
A: Yes, to make assembly on grilling day much faster, you can slice all your peppers, onions, and zucchini up to 2 days in advance. Just store them in an airtight container in the refrigerator until you’re ready to grill.
Q: What if I don’t have an outdoor grill
A: No problem. You can cook these fajitas in the oven. Assemble the foil packets as instructed, place them on a baking sheet, and bake at 400°F / 200°C for 25-30 minutes, until the vegetables are perfectly tender.
