Grilled Portobello Mushroom And Veggie Fajitas

Recipe Ingredients

3 tablespoons	45ml	Balsamic vinegar
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Freshly-chopped parsley
1 tablespoon	15ml	Minced garlic
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
4 teaspoons	20ml	Portobello mushrooms - washed well, (medium)
		And patted dry
2		Red onions - sliced
2		Red or orange peppers - stemmed, seeded,
		And cut into quarters lengthwise
2		Green peppers - stemmed, seeded,
		And cut into quarters lengthwise
2		Jalapeño peppers - stemmed, seeded,
		And cut in half lengthwise
4		Flour tortillas - (8" dia)
		Optional Topping
		Green Chiles And Almond Cream - (see recipe)

Recipe Instructions

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 them with a little of the Green Chiles and Almond Cream, if desired.

This recipe yields 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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