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camp food: grilled vegetable fajitas

I made this last week for the first time and we've already had it three times. It is loosely adapted from Martha Stewart's Great Food Fast cookbook - which I highly recommend if you don't already have it. [I love cookbooks with pictures! -- I was also thrilled to throw out old issues of the magazine.]

We love this because it is sooo easy and there is no mess other than cleaning up the grill. Which makes this a perfect recipe for camping. You can use pretty much any vegetable you have laying around, in addition to those below... such as asparagus, summer squash, shallots, eggplant, or new potatoes.

Grilled Vegetable Fajitas

2-3 medium zucchini, sliced
1-2 large portobello mushrooms
1 bunch scallions, root ends trimmed
1 poblano pepper, cleaned and cut in half
1 red pepper, cleaned and cut in half
cherry tomatoes
1/2 red onion, sliced
2-3 links of chorizo sausage
olive oil
salt and pepper
flour tortillas
pico de gallo - I use store bought (or any salsa)
avocado, sliced
feta cheese
fresh chopped cilantro, optional
lime wedges

1. Heat grill to high; oil grates (I cook on a perforated grill tray - stuff doesn't fall through).
2. Arrange the vegetables in piles on a baking sheet. Season everything with salt and pepper and drizzle with olive oil.
3. Grill the vegetables and sausage, working in batches if necessary. Start with the longest cooking (zucchini and sausage) and last add the shortest cooking (scallions and cherry tomatoes). Cookbook says 8 minutes for zucchini, 6 minutes for mushrooms, and 2 minutes for scallions.
4. Return vegetables to baking sheet and slice the ones you grilled whole (mushrooms, scallions, peppers). Slice up the chorizo sausage too. Cover with foil to keep warm.
5. Brush the tortillas with olive oil on both sides.
6. Grill the tortillas - about 60-90 seconds on each side depending on grill heat. Just long enough for them to puff up but don't let them get crispy (unless you want a tostada!). A tortilla warmer like they use in Mexican restaurants is a great thing to have for this meal.
7. Assemble like a fajita and serve with pico de gallo, sour cream, feta cheese, avocado and cilantro. Squeeze a lime wedge on top if desired.
Serves about 4.

I changed a few things from the recipe in the book. Added different vegetables, added chorizo sausage for Michael, grilled the tortillas just a few seconds so they stayed soft enough to fold (instead of tostadas).

June 19, 2007 by Lynn in colorado | | permalink