When it comes to fajitas, everyone goes straight for the juicy steak—but the real magic? It’s in the veggies. Peppers and onions are the unsung heroes of fajitas, bringing all the sizzly, smoky flavor people love. I toss ’em in a simple, zesty spice blend, then grill them until they’re caramelized with a touch of char. They’re the perfect filling for any fajita—whether you’re piling them into tortillas with chicken, beef, or shrimp. Trust me, don’t skip the veggies!
What vegetables are best for fajitas?
Bell peppers and onions are classic accompaniments to fajitas, but almost any soft vegetable will work. Try wedges of Roma tomatoes or sliced zucchini or summer squash for extra color.
Do you need a grill basket?
A grill basket makes cooking sliced vegetables on the grill much easier. The small pieces would fall through the grates otherwise. You can use a perforated metal basket with an open top or a cage-style basket that you flip halfway through.
Can you make fajita vegetables in the oven?
If you don’t have a grill or don’t feel like firing one up, you can roast the seasoned vegetables on a large baking sheet in a 425°F oven until they’re tender and charred in spots, 20 to 25 minutes. Don’t forget to stir the veggies halfway through.
Can you use fajita vegetables in tacos or burrito bowls?
Absolutely—fajita vegetables are versatile and add flavor to a range of dishes. Tuck them into sweet potato and black bean tacos, spoon them over a beef burrito bowl, or fold them into a lime chicken quesadilla. Their smoky, spicy flavor works well in just about any Tex-Mex combo.
