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Sep 302014

Vegetable Fajita

“Fajita. A Tex-Mex dish made from marinated, grilled skirt steak…served in a wheat tortilla. The word derives from the Spanish faja, for “girdle” or “strip” and describes the cut of meat itself.” Source —Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 125)

Oh dear! By the above definition, my vegetable fajita stands no chance of being an original Tex Mex fajita. So, I am going to let you imagine that the portobello mushrooms in the Vegetable Fajitas are somewhat like the skirt steak.  Since I really love love love (repeating words makes the feelings come through) fajitas, I made it just for me.  So no meat in my fajitas! Though the teen was a bit grumpy when she heard there wasn’t going to be any shrimp either. But this was my dish and I was not going to make it any other way.

To make them as authentic as the Tex Mex fajitas I did follow the rule ; “ If they don’t come to the table sizzling from the grill, they are not fit to be called fajitas”  – “Fajitas,” Barbara Hansen, Los Angeles Times, May 9, 1985, (p. K1)  . My vegetable fajitas were smokin and sizzling!

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Despite the long list of ingredients, it is a quick dish to put together provided you plan a bit ahead. When everyone is ready to eat, bring a sizzling pan of the vegetable fajitas to the table and let everyone make their own. With a home made pico de gallo and freshly made guacamole, this is my dish for the September edition of  Progressive Eats.  Check out the impressive line up of Tex Mex dishes that the Progressive Eats Bloggers have come up with.

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Main Course






I hope you enjoyed this edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

This month’s theme is Tex-Mex, hosted by Milisa of Miss in the Kitchen.

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Vegetable Fajitas

Vegetable Fajitas


  • 1 green bell pepper
  • 1 red/yellow bell pepper
  • 1 small zucchini
  • 2-3 Portobello mushrooms
  • 1 big yellow onion
  • for marinade
  • 1/2 ground cumin
  • 1/2 Serrano pepper
  • 2-3 tbs chopped onions
  • 2- 3 tbs cilantro
  • 1 clove garlic
  • salt to taste
  • 1 tsp avocado oil
  • To serve
  • Guacamole
  • Pico de gallo
  • sour cream
  • Tortillas (flour or corn )


    Prep the vegetables
  1. Wash and pat dry the veggies
  2. cut into thin strips and keep aside
  3. Make the marinade
  4. Blend the ingredients for the marinade into a smooth paste
  5. Marinate the Veggies
  6. Mix the marinade into the vegetables and let it stand for at least 20 minutes
  7. Final steps
  8. Cook the vegetables in a cast iron pan, reserving the liquid from the marinade. While the vegetables are cooking, place a fajita pan / cast iron pan on the stove to heat.
  9. Once the vegetables are cooked - 3-4 minutes , place them on the fajita pan, drizzle the pan with the leftover marinade and bring it sizzling to the table.
  10. Alternately, remove from the grilling pan into a serving bowl.



  24 Responses to “Vegetable Fajitas”

Comments (23)
  1. Mmmmm, one of my favs. Don’t get me wrong, I do love steak, chicken and shrimp, but the veggies are often all I want. These look great Ansh. Beautiful photos.

  2. Would you believe that when we order fajitas, I often pick out just the veggies for mine?! I love your all veg version and could go for a plate full of these right now!

  3. These may not fit the authentic description, but they look amazing to me – I love lots of veggies in my Mexican food, and this just takes that one step further – awesome!

  4. Progressive eats is so fun. I love the Tex Mex theme.

  5. You can never get wrong with fajitas!! This looks so good. Yummmmmmmm.

  6. Yummy!!! I see you went with fajitas! Great choice. I love, love, love fajitas too, are you eating meat yet? We can go to Hacienda one evening. Mmmm. Now I’m dreaming about fajitas…

  7. I love the idea of veggie fajitas! Never had that, but I will. 😉 Terrific recipe — thanks so much.

  8. How great that you brought them to the table sizzling. A perfect addiction to our Tex-Mex meal.

  9. When I go to Chipotle I always get the veggie fajitas with guac. Total yum, as it appears these are! And at a much more reasonable price! Plus they always make the house smell so good!

  10. Delicious Ansh! And tell the teen to make her own shrimp fajitas! lol Even as a meat eater, I think these guys are just about perfect!

  11. These look awesome! I love that you used such a variety of veggies. Your photos are great, too.

  12. Oh, boy, I could make a meal of these gorgeous veggies alone! Your fajitas look amazing!!!

  13. These sound and look fantastic – perfect for our Tex-Mex dinner!

  14. Oh, I actually love this vegetarian version because I not only adore mushrooms but I often don’t want to make fajitas, tacos, etc because I am not in the mood for meat. So these are perfect…. and I love the flavors. A wonderful addition to our Tex-Mex Party!


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