Grilled Vegetable Fajitas

by Anne Papina on October 6, 2004

Grilled Vegetable Fajitas
Prep time
Cook time
Total time
Recipe type: Main
Serves: 10
  • 1 large eggplant, cut into ½ inch cubes
  • 2 bell peppers, halved, deribbed, seeded, and cut into 1 inch squares
  • 2 zucchinis cut into ½ inch cubes
  • 1 red onion
  • 1 pint cherry tomatoes
  • ½ pound small mushrooms
  • ½ cup olive oil
  • 1½ teaspoons salt
  • 1 teaspoon ground pepper
  • 10 multigrain low carb tortillas
  • Prepared salsa
  1. Prepare eggplant cubes, rinse and pat dry. Sprinkle salt.
  2. Prepare a medium-hot charcoal fire. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchinis, tomatoes, and mushrooms. Whisk olive oil with salt and pepper to taste; drizzle over vegetables.
  3. Wrap tortillas in aluminum foil; place on grill to warm about 5 minutes. Grill vegetables basting often with seasoned oil, about 5 minutes or until lightly charred. Use a fork to push fajitas off of skewer.


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