VEGETABLE FAJITAS
(See Beef, and Shrimp Variations below)

MAKES 6 to 8 FAJITAS

This is great when you want something light and easy. This is a great combination of vegetables, but you could use your own. I do think the peppers and onions are essential. And I usually add either sliced mushrooms and/or eggplant. The vegetables can be made in a large grill pan, grilled outdoors, broiled or roasted in a hot oven. This is a mild version. Hot chiles could be added if desired.

INGREDIENTS

• 1 large green pepper
• 1 large red pepper
• 1 large onion, preferably sweet
• 4 large cloves garlic
• 1 lime, cut in half
• Olive oil
• Dried oregano leaves
• Ground cumin
• Ground ancho chile powder
• Freshly chopped cilantro (or dried)
• Salt and pepper to taste
• 1 large tomato, ripe but still firm
• 1 large avocado, sliced (or make guacamole)
• Flour tortillas
• 1 can whole mild chiles, drained and sliced thin (optional garnish)
• Shredded cheese, such as sharp cheddar or monterey jack (garnish)
• Sour cream (garnish)

Cut the peppers first into 1-inch strips, then in half lengthwise. Cut the onion into about 3/4-inch wedges and separate. Peel the garlic cloves and cut in half lengthwise. Place all in a bowl; sprinkle with the juice of one half of the lime, olive oil, oregano, cumin, chile powder, cilantro, salt and pepper. Toss to combine. Set aside. Cut the tomato into 1-inch wedges; sprinkle with oregano. Cut the avocado into thin slices. Sprinkle with the remaining lime juice, a little salt and pepper. Toss well to coat the slices with the juice to prevent discoloration.

Preheat oven to 200° F. Heat a large grill pan over high heat until very hot. Add the pepper and onion mixture with a slotted spoon; leave excess marinade juices in bowl. Grill until desired doneness, about 7 minutes, stirring occasionally and reducing heat a little if the vegetables get too dark. Be especially careful that the garlic cloves do not burn. Remove from pan and return to bowl; place in oven to keep warm. Reheat the grill pan; add the tomatoes and grill just until grill marks appear; turn and grill other side. Remove from pan and set aside.

If necessary, wipe out the gill pan to remove any mess. Heat the pan over medium-high heat. Grill the tortillas, one at a time, on each side just until warm and softened, about 1 minute per side. Stack on plate and place in oven or under a kitchen towel to keep warm. To serve, place all of the separate ingredients on the table or buffet-style on the kitchen counter (Remember that the bowl from the oven will be hot.) Each person can assemble his or her fajita as desired.

Notes: The tortillas heat very well in the microwave one at a time as needed. Wrap in a paper towel and microwave on high for 12 seconds. The number of fajitas this yields depends upon how much filling is packed into them and the size of the tortillas. My family is in a bad habit of stuffing too much into one. If you start with too many peppers and onions, there's not much room left for the tomatoes, avocados, chiles, cheese and sour cream. However, to each his own. By the way, I always use reduced-fat sour cream. You can use regular or no-fat as desired.

Variations: Other vegetables or garnishes could be added as desired. The choices are endless. You can use the same recipe for shrimp, beef or chicken fajitas. Cut down on the amount of peppers and onions and add the meat, marinated and grilled separately, then added to the vegetables.