Name: Alas de Fridas Grilled Veggies Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Zucchini; 2 cups Yellow Squash; 2 cups Bell Peppers (mixed colors); 1 medium Red Onion; 4 tbs Olive Oil; 2 tbs Lime Juice; 1 tsp Garlic Powder; 1 tsp Cumin; 1 tsp Salt; 1 tsp Black Pepper; 1 cup Queso Fresco; 2 cups Cooked Rice; 2 cups Black Refried Beans; 1 cup Lettuce; 1 cup Sour Cream; 8 pieces Blue Corn Tortillas

Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

In a bowl, mix together olive oil, lime juice, garlic powder, cumin, salt, and black pepper until well combined.

Prepare the Marinade

Cut zucchini and yellow squash into strips, and slice the bell peppers and red onion into thick strips.

Slice the Vegetables

Add the sliced vegetables to the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes in the refrigerator.

Marinate the Vegetables

Preheat the Grill

Remove the marinated vegetables from the refrigerator and place them on the grill. Grill for about 5-7 minutes on each side or until tender and slightly charred.

Grill the Vegetables

Once grilled, remove the vegetables from the grill and sprinkle with queso fresco before serving.

Serve the Grilled Veggies

While the veggies are marinating, cook the rice according to package instructions. Heat the black refried beans in a saucepan over medium heat until warmed through.

Prepare the Rice and Beans

Shred the lettuce and set aside. In a small bowl, place the sour cream for serving.

Prepare Lettuce and Sour Cream

Warm the blue corn tortillas on a skillet for about 1 minute on each side or until soft and pliable.

Warm the Tortillas

Zucchini

Yellow Squash

Bell Peppers (mixed colors)

Red Onion

Olive Oil

Lime Juice

Garlic Powder

Cumin

Salt

Black Pepper

Queso Fresco

Cooked Rice

Black Refried Beans

Lettuce

Sour Cream

Blue Corn Tortillas

Grilled Veggies

Choose two fillings: veggies, chicken, steak or shrimp. Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

Fajitas Mixtas

Chimichanga filled with cheese and delicious birria beef. Served with rice and beans, topped with cheese dip and birria broth on the side

Birria Chimichanga

Fajitas Texanas is a popular Mexican dish featuring marinated and grilled meats, typically served with sautéed vegetables and warm tortillas. This version includes a combination of chicken, steak, and shrimp, along with colorful bell peppers and onions, providing a flavorful and vibrant meal option. Here's how to make it at home.

Fajitas Texanas

Mojito

Vodka, Malibu Coconut Rum, orange juice, pineapple juice

Bikini-tini

Blue Hawaiian

Make Grilled Veggies Recipe in just 1h . Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

Grilled Veggies Recipe

Ingredients

Marinated Veggies

Toppings and Sides

Method

Marinating the Veggies