Grilled Fajita Veggies

My wife, Clara, is Mexican, and we are also vegetarian. These are not two things that are always easy to reconcile. Her mom is an amazing cook and makes lots of authentic Mexican food, the recipes for which have been passed down through generations of oral tradition. (Clara has tried to get her to write some of the recipes down, but she just laughs. Because that is just not how things are done). Gathering together to eat good food is a really big part of our family culture. But most of the home-cooked meals that Clara grew up eating were meat-based. My in-laws are so kind about making sure I always have a good vegetarian dish to eat at family gatherings. But at home we have to get a little bit creative when we’re feeling like eating Mexican food. During the summer, grilled vebabs, as we call them (veggie kebabs), are delicious as a fajita filling or alongside some Mexican rice and chips and salsa.

Grilled Fajita Veggies

Ingredients (Serves 4):

1 large zucchini

1 yellow summer squash

1 box cherry tomatoes

1 orange bell pepper

1/2 red onion

1/3 cup chopped fresh cilantro

1 T chopped fresh oregano

3 limes

3 T olive oil

1 tsp cumin powder

1/2 tsp chili powder

Salt to taste

Salsa

2 Avocados

Tortillas or tortilla chips for serving

Mix cilantro, oregano, lime juice, olive oil, cumin, chili powder, and salt in a large bowl. Chop vegetables into large chunks and toss with marinade in bowl. Let sit for 15 to 30 minutes if possible to soak up the marinade. Spear the veggies onto skewers and place skewers in a baking dish or rimmed cookie sheet. Pour rest of marinade over the skewers. Grill until tender, turning occasionally to evenly char the veggies. Brush on any excess marinade from the bottom of the dish if they start to get dry. Serve with tortillas, avocados and salsa to make fajitas, or eat plain alongside tortilla chips and salsa. And don’t forget the margaritas!

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