I remembered the Courico Tacos with Grilled Pineapple Salsa from Isa's Vegan Brunch. What a perfect way to use both! So the main course was set. We are all trying to recover from the carb loaded holidays, so I did not want to make rice or chips to go with the whole kitten caboodle. It is 70 degrees in Arizona this week, so I had not qualms about firing up the grill, but these can be made in a grill pan as well. These veggies would be delicious with any latin style dish. Heck, they are good with anything really.
Fajita Marinated Grilled Veggies
Makes 4 Generous Servings
Marinade Ingredients
1/3 cup fresh lime juice
1/4 up avocado oil (or other mild flavored oil)
4 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon ancho Chile powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon liquid smoke
2-3 large red, orange or yellow bell peppers, core and veins removed, cut into quarters
2 fresh papilla (poblano) peppers, core and veins removed, cut into quarters
1 large sweet onion, cut into 1/2 inch thick rounds, peeled
Whisk marinade ingredients together in a bowl. Place peppers and marinade in 1 gallon ziplock back (or non-reactive container of your choice). Marinate for at least an hour up to overnight turning/stirring 1/2 way through.
Preheat grill to high. Spray onion slices with thin layer of oil. Place onion slices and peppers on grill. Brush onions with marinade. Grill for approximately 5 minutes per side, making sure peppers are slightly charred and onions have good grill marks before turning. NOTE: Turn onion slices carefully to try to keep intact. Brush second side of onions with marinade.
Serve immediately. Great reheated on sandwiches, in salads on omelets, etc.
