Not all fajitas need meat! Marinated and grilled veggies add plenty of filling and flavor to these fajitas.
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 medium portobello mushrooms, gills scraped and stems removed
2 red onions, sliced
4 bell peppers, stemmed, seeded, and cut into quarters lengthwise
2 jalapeno peppers, stemmed, seeded, cut in half lengthwise
4 flour tortillas (8-inch size)
Preheat a grill to medium-high.
Combine the vinegar, oil, parsley, garlic, salt, and pepper in a large bowl or zip-top plastic bag. Add the vegetables and toss to coat them in the marinade. Let the vegetables sit at room temperature for 15 minutes to marinate.
Remove the vegetables from the marinade and discard the marinade. Place the vegetables on the grill and cook for 3-5 minutes per side or until desired doneness.
Transfer the vegetables to a cutting board and slice into strips. Place on a serving platter with tongs and stack the tortillas on the side along with any desired condiments and let guests assemble their fajitas.
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