Grilled vegetable fajitas are one of my favorite easy summer dinners. Loaded with mushrooms, asparagus, red bell peppers, and onions, they bring some freshness to a cookout. Plus, this vegan & gluten-free meal is ready to eat in just 30 minutes!
Not grilling season where you live? I include indoor grill pan & oven roasting directions in the recipe notes!
Everything tastes better on the grill. It's a fact.
Whether you're having a sizzling veggie burger, marinated tofu, or even a dessert of grilled banana splits - the taste of fire takes everything up a notch.
And vegetables are no exception. Vegetables + seasonings + fire = a lunch or dinner that's fast, healthy, and oh so good.
One of my favorite ways to turn a pile of grilled veggies into dinner is with these fajitas - filled with asparagus, mushrooms, bell peppers, and onions.
Asparagus makes these veggie fajitas really feel like spring. The mushrooms soften on the grill, getting a delicious edge of smoke flavor. And the bell peppers and onions get a tinge of sweetness as they start to caramelize on the fire.
Veggie fajitas cook quickly and with a minimum amount of clean-up. Corn tortillas can go right on the grill for some beautiful grill marks.
Then you load them up with guacamole, cilantro, jalapeño pepper slices, and dashes of hot sauce.
It's a meal that really highlights the beauty & flavor of vegetables.
In this post:
Why readers love this recipe
“I loved this recipe. I added a can of black beans. Can't wait to eat leftovers tomorrow when my guac is thawed.” – Sarah
Ingredients
Here are the ingredients you will need to make this recipe.
Red bell pepper: Choose a firm, bright pepper without soft spots. They add sweetness and color. It can be replaced with any color you prefer.
Asparagus: Look for fresh asparagus with tightly closed tips, firm stalks, and no signs of sliminess. Snap off the woody ends before cooking.
Onion: A medium-sized yellow onion works well. It adds a mild sweetness that caramelizes beautifully on the grill.
Cremini mushrooms: Also known as baby bella mushrooms, cremini has a deeper flavor than white buttons. (But white buttons also work, if you prefer!)
Lime juice: Freshly squeezed is best!
Avocado oil: This neutral oil has a high smoke point, perfect for grilling and roasting without burning. It can be replaced with any neutral-flavored, high heat oil.
Seasonings: Ancho chili powder is made with just one ingredient – dried ancho chilies. It adds flavor without spicy heat. Cumin provides earthiness, paprika lends a sweet warmth, and salt enhances the natural flavors.
Corn tortillas: Look for small, fresh tortillas. Warm them just before serving for best pliability.
Guacamole: Use fresh guacamole or store-bought, or replace with sliced avocado.
Cilantro: Choose bunches with vibrant green leaves, firm stems, and no signs of browning or sliminess.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. In a large mixing bowl, toss evenly sliced bell pepper, asparagus, onion, and mushrooms with lime juice, oil, ancho chili powder, cumin, paprika, and salt. Let it sit while the grill preheats.
2. Preheat grill to 500-600°F. Add vegetables in an even layer to a grill basket. Grill for 15-20 minutes, tossing occasionally, until browned and tender.
Grill in batches if necessary. Overcrowding will cause the veggies to steam instead of brown.
3. A couple minutes before the fajitas are ready, add corn tortillas to the grill, so that they can soften and get nice grill marks.
4. Fill each tortilla with a few spoonfuls of fajita vegetables, a dollop of guacamole, and pinch of cilantro.
For even more deliciousness: Grilled vegetable fajitas are also great with a dollop of roasted tomato salsa, salsa verde, or cilantro chimichurri.
Make them your own
Make these mushroom fajitas your own by swapping out the veggies with what's in season. Simply replace with other vegetables in an equal proportion.
They’re especially nice with zucchini or summer squash.
Other options include:
- Cauliflower
- Broccoli
- Potatoes
- Carrots
- Brussels sprouts
- Cabbage
Keep in mind that hearty vegetables like potatoes, cauliflower, or broccoli take longer to cook, and adjust accordingly.
Serving ideas
Asparagus & mushroom fajitas can be served as a full meal on their own. Or add some delicious sides:
- Chips & chipotle black bean dip
- Vegan refried beans (pinto)
- Refried black beans
- Fried plantains
- Peach & black bean salsa
- Vegan ceviche with hearts of palm
- Black bean corn avocado salad
Storage instructions
Store leftover fajita vegetables in an airtight container in the fridge. They will keep for 3 or 4 days.
Reheat in the microwave or in a skillet on the stove.
In addition to being great in a corn tortilla, the leftover veggies are also terrific alongside Spanish rice or in a burrito bowl.
FAQ
Absolutely! To cook vegetable fajitas on an indoor grill pan, bring an indoor grill pan to a high medium heat.
Spritz the pan with oil, if you desire. Add the seasoned vegetables to the grill pan, being careful not to overcrowd. (You may need to work in batches.)
Grill for about 15 minutes, until everything is nicely browned.
Warm corn tortillas in a separate dry skillet on a medium heat for a couple minutes on each side.
Definitely! To roast the veggie fajitas, bring your oven to 425 degrees.
If you like, line two baking sheets with parchment paper for easy clean-up.
Divide the seasoned vegetables evenly between the two baking sheets. (The vegetables shouldn't be touching, so that they roast instead of steam.)
Roast the vegetables for 15 to 20 minutes, stopping once about half way through to toss the vegetables.
During the last three minutes of roasting, put corn tortillas on the oven racks. Cook for 3 minutes to warm them.
If you don't have room in the oven, warm the tortillas in a dry skillet on the stovetop for a couple minutes on each side over a medium heat.
Warm them first. You can either do it directly on the grill, in a dry skillet, or briefly in the oven.
If your tortillas are still delicate, use two stacked tortillas per fajita for extra strength.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Grilled vegetable fajitas with mushrooms & asparagus
Ingredients
- 1 red bell pepper cut into ½ inch strips
- 3 cups asparagus cut into 2 inch long pieces
- 1 yellow onion cut into ¼ to ½-inch slices
- 8 ounces cremini mushrooms or white button, cut into ½ inch slices
- 1 Tablespoon + 1 teaspoon freshly squeezed lime juice
- 1 Tablespoon + 1 teaspoon avocado oil or other neutral tasting oil
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- Spritz of oil spray optional
- 16 small corn tortillas
- 1 batch guacamole
- Cilantro for garnish, optional
Instructions
- In a large mixing bowl, combine the red bell pepper, asparagus, onion, and mushrooms. Pour on the lime juice, oil, ancho chili powder, cumin, paprika, and salt. Toss until the vegetables are evenly coated. Set aside and let the vegetables marinate while the grill, grill pan, or oven heats.
- Heat an outdoor grill to 500 to 600 degrees. Spritz your grill basket with oil if it's prone to sticking.
- Move the vegetables to a grill basket. Depending on your basket, you may need to work in batches. Don't overcrowd the vegetables. Make sure there's room for all of them to come into contact with the grill basket for ideal browning.Grill the vegetables for 15-20 minutes, tossing occasionally for even browning.
- Grill the corn tortillas on the grill grates for about 3 minutes on each side, until they soften and get brown grill marks.
- Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.(If your corn tortillas feel too flimsy, feel free to double up for extra strength!)
Watch how to make it
Notes
- Once you’ve sliced and marinated your veggies, bring a non-stick grill pan to a medium high heat. Spritz the pan with oil if it’s prone to sticking. Add vegetables to the grill pan, being careful not to overcrowd. If it’s too crowded, they won’t brown as nicely. Cook in batches, if necessary.
- Grill the vegetables for 15-20 minutes, stopping occasionally to stir the vegetables for even cooking.
- Bring a separate skillet to a medium heat. Warm each tortilla in the skillet for a couple minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.
- Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.
- Once you’ve sliced and marinated your veggies, heat the oven to 425 degrees. Line two baking sheets with parchment paper.
- Divide the vegetable mixture evenly between the two baking sheets, and spread the vegetables across them, being careful not to overcrowd. The vegetables shouldn’t be touching, so that they roast instead of steam.
- Roast the vegetables for 15-20 minutes, stopping once about half way through to toss the vegetables.
- During the last three minutes of roasting, put the corn tortillas on the oven racks and cook for 3 minutes to warm them. (If you don’t have room in the oven, bring a separate skillet to a medium heat. Warm each tortilla in the skillet for a couple minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.)
- Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.
Nutrition
Content updated July 22, 2025. Originally published March 2015.
Sarah
I loved this recipe. I added a can of black beans. Can’t wait to eat leftovers tomorrow when my guac is thawed.
Aimee Siegler
We stir fried the veggies and used Angelic Bakehouse wraps, and this was outstanding! Lots of great flavor – I didn’t miss the meat at all, but my son added Lima Linda taco meat to his. Great recipe!
Cadry
I’m so glad to hear you enjoyed it, Aimee! Thank you for letting me know!
Becky Striepe
Oh my gosh, I bet that these are AH-mazing! Those seasonings looks phenomenal. I love that you give grill, stove, and oven directions, too.
Cadry
You’ve got to have options! I want there to be fajitas for every contingency. 😉
Dianne
It IS a fact that everything tastes better on the grill! It’s a little too chilly here to pull the grill out, but these are just as delicious on my grill pan.
Cadry
I hear you! We are just starting to get some warm weather. I hope yours come around soon. Until then, I’m glad you’re enjoying these fajitas in the pan!
Ashley F
Those look sooo nummy! It’s grilling season here finally so I’m all about this – also, corn tortillas are my jam 🙂
Cadry
Thanks, Ashley! I’m always so glad when it becomes warm enough to cook on the grill. Then spring feels official.
cookeasyvegan
We were just talking about grilling out — got the gas bottle filled, and the weather is warm enough. Love the combination of peppers, asparagus and mushrooms. Your photos look good enough to eat!
Cadry
I’m glad to hear your grilling season has begun too. It always feels good to get back out there and imagine all of the warm days ahead. Thanks for the kind words!
Joey
Another jealous city dweller here. I can’t think of anything nicer than having a garden to cook in, and inviting some people over to enjoy it with me. I think the image of the gin and tonic clinched it for me!
Cadry
If only we could trade places for a couple of weeks! I would gladly hand over my grill to traipse around the streets of London instead. To sweeten the deal, I’ll stock the refrigerator with tonic, gin, mint, and limes. Do we have a deal? 😀
Becky Striepe
These look amazing! We have started grilling again, too, and you’re making me want to branch out a bit more!
Cadry
Thanks, Becky! Yes, it’s nice to reach outside of kebabs, veggie burgers, and seitan sausages. Those are all tasty, but it is keeps things interesting to mix it up.
An Unrefined Vegan
Oh boy…these speak summer to me! Beautiful, Cadry! I think our little Hibachi is somewhere in the work shed. Neither Kel nor I know how to use it, however. Kel was born without the grilling gene.
Cadry
Thanks, Ann! Maybe the roasting version is in order then. You can make them inside, and then eat on the patio and pretend. 🙂
Katrina Fleming
Where oh where did you get that little veggie grill thingee? We’ve lost so many scrumptious veggies to the grilling gods in summers past!
Cadry
I bought it at Kohl’s last summer, and I just saw them there the other day. Also, if you look at Target in the outdoor section or any place that sells grills, there are lots of options out there!
Shell
Yum! I’m excited to try this out. I’m laughing at you describing grilling as sexy. I have a hard time using that word when I imagine our little tailgating grill we have. 🙂
Cadry
That’s really funny! I can see why crouching over a cute little mini grill wouldn’t scream sexiness to you!
kalecrusaders
As a city dweller, this is totally the time for grill and garden envy. I will keep these tacos in mind the next time I have access to one!
Cadry
Try the roasted version! With typical spring ups and downs, there’s a chance that we’ll have snow again. On days like those, I’ve made these fajitas in the oven, and they’re still delightful.