Fajitas with stacked baked vegetables

I came up with this recipe and thought it was a perfect Friday/weekend dinner – a taste of summer and comfort,

at the same time healthy, easy to make and so good they have been added to our list of favorites!

The fajitas are made with baked aubergine, tomatoes, onion and zucchini stacks and Portobello mushrooms, served on a warm tortilla with tomato salsa and guacamole.

For the vegetable stacks you need

Big ripe tomatoes

Aubergine

Zucchini

Red onion

Portobello mushrooms

Olive oil

Lemon juice

Slice the aubergine and place them side by side on a baking tray that has been drizzled with olive oil. Squeeze some lemon juice on the aubergine and sprinkle with a little sea salt. Slice the tomatoes and put them on top of the aubergine. Slice the onions and add the slices on top of the tomatoes. Slice the zucchini and add the slices on top of the onion – drizzle with olive oil and sea salt.

Clean the Portobello mushrooms removing the stalks – but be sure to include them too. Place the mushrooms – tops down – on a baking tray that has been drizzled with olive oil and add another little drizzle of olive oil to them along with some sea salt.

Bake the vegetable stacks and the mushrooms at 360 F til tender and golden – about 45 min

For the guacamole:

Tender avocados

Lemon

Lime

Garlic

Sea salt & freshly ground pepper

The avocados are just amazing right now – so intense and tasty. So I don’t add too many things to the guacamole to be able to enjoy the flavors of the avocado itself. Just mash it up, add freshly squeezed lemon and lime juice and freshly squeezed garlic, taste with sea salt and freshly ground pepper.

Fresh Salsa

This evening, I cheated because I was in a hurry and bought a freshly made salsa from my local store. Usually I make my own, like this:

Fresh ripe tomatoes

Red Onion

Bunch of fresh coriander

Red chilli

Lime juice

Finely chop tomatoes, onions, red chili and fresh coriander – mix it all together, add some freshly squeezed lime juice, taste with sea salt.

The glorious result

Assemble:- place a warm whole wheat tortilla on  a plate – add  a good spoonful of guacamole, add the baked Portobello and vegetable, top with the salsa  and serve.

And enjoy

We have a long weekend here – the kids are off school Friday to Monday – and we are looking forward to a long beautiful weekend.

Wishing you a beautiful weekend!

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15 thoughts on “Fajitas with stacked baked vegetables

  1. Pingback: Yesterday’s lunch | My Whole Life

  2. This looks fresh and fantastic Anne! What a perfect dinner! Thank you for the yummy simple food…just my style and fave way to eat!

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