½ c. olive oil
2 med. red onions, peeled and cut into 4 wedges
2 red, yellow, or green bell pepper, cut into 1-inch squares
4 large portabello mushrooms, cut into 4 wedges
1 zucchini or yellow squash, cut into 1-inch round slices
1 med. eggplant, cut into 1 ½-inch cubes
1 Tbsp. H-E-B Texas™ Spice Co. beef or chicken fajita seasoning
Combine 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.
Use 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.
Prepare charcoal or gas grill for cooking (375°F). Grill for 5 minutes per side until crisp-tender.
No Nutritional Information Available
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