Can I make this in the oven instead of stovetop?

Absolutely! Spread marinated vegetables on a baking sheet and roast at 425°F for about 15-20 minutes, stirring halfway through. This method actually creates fantastic caramelization and is perfect when cooking for a crowd.

How do I know when the vegetables are done?

Look for slight charring on the edges with vegetables that are tender but still have some bite to them. They should be vibrantly colored, not dull. Remember that vegetables will continue cooking slightly after removing from heat.

What's the best way to serve these for a party?

For entertaining, keep the cooked vegetables warm in a slow cooker on low setting, and wrap tortillas in foil packets to heat in the oven. Set up a toppings bar so guests can customize their fajitas.

Are there any shortcuts I can take with this recipe?

Yes! Use pre-cut vegetables from the produce section, or a frozen pepper and onion blend (though fresh is better). You can also use a premade fajita seasoning blend instead of individual spices, though the flavor won't be quite as vibrant.

Easy Plant-Based Veggie Fajitas Recipe

Name: Easy Plant-Based Veggie Fajitas Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: Juice from 2 limes; 2 to 4 Tablespoons oil; 1 teaspoon dried oregano; 1 teaspoon dried cumin; ½ teaspoon chili powder; ¼ cup fresh cilantro, chopped; Salt and pepper, to taste; 1 large onion, cut into wedges; 2 bell peppers, any color, cut into strips; 2 small zucchinis, halved and cut into strips; 4 garlic cloves, minced; 1 jalapeño, cut into thin strips; 1 tomato, cut into wedges; 8 to 12 flour tortillas, fajita style

Description

These Easy Plant-Based Veggie Fajitas are a vibrant and healthy main-course, loaded with grilled vegetables and bold flavors. The quick marinade infuses zesty lime and spices, making them a perfect weeknight meatless meal that comes together in just 20 minutes.

Ingredients

Units Scale

Marinade

Juice from 2 limes
2 to 4 Tablespoons oil
1 teaspoon dried oregano
1 teaspoon dried cumin
1/2 teaspoon chili powder
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste

Vegetables

1 large onion, cut into wedges
2 bell peppers, any color, cut into strips
2 small zucchinis, halved and cut into strips
4 garlic cloves, minced
1 jalapeño, cut into thin strips
1 tomato, cut into wedges

To Serve

8 to 12 flour tortillas, fajita style

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Instructions

Prepare the Marinade: In a small bowl, combine the juice from 2 limes, 2 to 4 tablespoons of oil, oregano, cumin, chili powder, fresh cilantro, and salt and pepper. Stir well to combine, creating a zesty and aromatic marinade.
Marinate the Vegetables: Place the onion wedges, bell pepper strips, zucchini strips, minced garlic, and jalapeño slices in a large mixing bowl. Pour the marinade over the vegetables and mix thoroughly, ensuring all pieces are well coated. You can use your hands to blend the flavors evenly. There is no need to let the vegetables sit; cook them right away for the freshest taste.
Grill the Vegetables: Heat a large skillet over medium-high heat. Add the marinated vegetables and cook, stirring occasionally, for about 6 to 7 minutes until they become tender and slightly charred. Add the tomato wedges during the last minute of cooking, just until they are lightly cooked but still hold their shape.
Toast the Tortillas and Assemble: Lightly toast the flour tortillas over medium heat, either in a clean skillet or directly over the flame for a few seconds on each side. Fill each tortilla with a generous portion of the grilled vegetables and serve immediately while hot.

Notes

Use corn tortillas for a gluten-free version.
Add your favorite toppings like salsa, avocado, or vegan sour cream.
Marinated veggies can be cooked on an outdoor grill for a smoky flavor.
Leftover veggies work great in salads or grain bowls.

Nutrition

Serving Size: 1/4 of recipe (about 2-3 fajitas)
Calories: 270
Sugar: 6g
Sodium: 500mg
Fat: 9g
Saturated Fat: 1.3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg