2med.red onions, peeled and cut into 4 wedges,
2red, yellow, or green bell pepper, cut into 1-inch squares,
4largeportabello mushrooms, cut into 4 wedges,
1zucchini or yellow squash, cut into 1-inch round slices,
1med.eggplant, cut into 1 ½-inch cubes,
1Tbsp.H-E-B Texas™ Spice Co. beef or chicken fajita seasoning,
1Combine olive oil, onion, bell pepper, mushroom, squash and eggplant in a large plastic bag. Sprinkle fajita seasoning over vegetables and toss to coat. Marinate for 10 minutes in refrigerator.
2Use 8 metal or water-soaked bamboo skewers.Thread skewers with onion, pepper, mushroom,squash and eggplant; repeat 2 or 3 times depending on length of skewers. Cover and refrigerate until ready to grill.
3Prepare charcoal or gas grill for cooking (375°F). Grill for 5 minutes per side until crisp-tender.
No Nutritional Information Available