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Celebrate summer with these rainbow fajita veggies! Incredibly easy and insanely flavorful, this veggie fajita recipe is perfect for entertaining.

After you try these rainbow fajita veggies, you’ll never need to visit Chipotle again. These guys are super fresh and colorful, tangy, smoky, and perfectly charred. They’d be a great addition to a burrito or bowl, but for my money, they make a great main dish too. Served alongside tortillas and fresh fixings like guac and salsa, this veggie fajita recipe is a delicious quick and easy dinner.

These fajita veggies would make a great weeknight dinner, but they’re perfect for parties, too! Not only can you make them in under 30 minutes, but they’re also ideal for serving a crowd because everyone can customize their final dish to their liking. Jack’s not a fan of avocado (crazy, I know), so he skipped it. I loaded mine up with all the fixings and generous squeezes of lime, and the next day, I enjoyed the leftovers in a burrito bowl with rice, beans, arugula, and lots of guac and salsa.

And the best part? The veggies can go straight from the grill to the picnic table at your next backyard celebration.

Veggie Fajita Recipe Ingredients

Ready to cook? Here’s what you’ll need:

• Sweet bell peppers – I love to use a mix of colors. Red, yellow, green, and orange peppers (even though they’re not pictured) would be great.
• Red onion – For bold purple color and savory flavor.
• Portobello mushrooms – Thanks to their hearty, meaty texture, they make a delicious veggie fajita recipe without any meat!

You don’t need a fancy fajita seasoning mix to pack these veggies with flavor! I use a simple 5-ingredient marinade. It’s a lightly spicy mix of avocado oil, garlic, chili powder, cumin, and sea salt. I use Simply Nature Avocado Oil here because I like its neutral taste with the Tex Mex spices. In addition, it’s great for grilling because it has a high smoke point, so you don’t need to worry about putting it on the hot grill.

I toss the bell peppers and onions in the marinade, but I add one more ingredient to the mushrooms: balsamic vinegar! It makes them extra juicy, and it brings out their savory flavor.

How to Make Fajita Veggies

Once you’ve mixed the marinade together, this recipe couldn’t be simpler to make. Here’s what you need to do:

That’s it!

Find the complete recipe with measurements below.

Fajita Veggies Serving Suggestions

When the veggies are nicely charred, remove them from the grill, and slice the mushrooms into thin strips. You could pile them into a burrito bowl, stuff them into a burrito, or serve them as a side dish for any Tex-Mex fare, but my favorite way to enjoy them is in fajitas! Stuff them into tortillas (bonus points if they’re homemade!) with any of these fixings:

• Guacamole or sliced avocado
• Any kind of salsa! Pico de gallo, mango salsa, pineapple salsa, and tomatillo salsa are my favorites.
• A creamy sauce. I like cashew sour cream or vegan queso, but regular sour cream would be great too.
• Fresh garnishes. I like to add pickled jalapeños for a spicy kick and lots of fresh cilantro.

Round out the meal with a side of refried beans or black beans and cilantro lime rice, and don’t forget the margaritas to drink!

More Tasty Tex Mex Recipes

If you love these fajita vegetables, try one of these delicious recipes next:

• Sheet Pan Nachos
• Homemade Taquitos
• Healthy Taco Salad
• Jerk-Spiced Jackfruit Vegan Tacos
• Or any of these 11 Best Vegetarian Taco Recipes!

For more easy dinner ideas, check out this post!

Fajita Veggies

Ingredients

• 3 multi-colored peppers, stemmed and sliced into strips
• 3 portobello mushrooms, stemmed and wiped clean
• 1 red onion, sliced into wedges
• 2 tablespoons avocado oil
• 2 garlic cloves, chopped
• ½ teaspoon chili powder, more to taste
• ½ teaspoon cumin
• ½ teaspoon sea salt, more to taste
• Splash of balsamic vinegar
• 2 limes, sliced into wedges
• Freshly ground black pepper

For serving:

• 8 Flour or Corn Tortillas
• Guacamole or avocado slices squeezed with lime
• Pickled Jalapeños or sliced plain jalapeños
• Diced tomatoes or Pico de Gallo
• Cilantro

• Tomatillo Salsa or Pineapple Salsa

Instructions

• Heat a grill to medium heat with a 12-inch cast-iron skillet (or grill pan) inside.
• Arrange the peppers on a tray and the mushrooms and onion wedges on a separate rimmed plate. In a small bowl, whisk together the avocado oil, garlic, chili powder, cumin, salt, and several grinds of pepper. Drizzle 1 scant tablespoon of the mixture over the peppers and toss to coat. Drizzle the remaining marinade over the mushrooms and onions. Drizzle the mushrooms with a splash of balsamic vinegar and use your hands to coat the mushrooms on both sides.
• Grill the peppers in the cast-iron pan for 8 to 10 minutes, tossing occasionally, until charred and soft. Be careful not to overfill the pan or the veggies won’t char on the edges - cook them in 2 batches, if necessary. Grill the mushrooms and onion wedges directly on the grill for about 4 minutes about per side. Remove everything from the grill, using a potholder to remove the cast-iron pan. Squeeze the juice of ½ lime over the peppers and season with salt, pepper, and more chili powder, to taste. Slice the mushrooms into strips and place on a serving dish. Transfer the onions and the peppers to a serving skillet or large platter.
• Serve with the tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lime wedges for serving.

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