Grilled Veggie Fajita Salad

By Vegiegail

Ingredients

• For the marinade:
• 6 tablespoons safflower oil, or other high-heat safe oil
• 6 tablespoons lime juice
• 2 tablespoons red wine vinegar
• 4 teaspoons minced garlic
• 2 teaspoons pure maple syrup
• 1 1/4 teaspoon cumin
• 1 teaspoon chili powder
• 3/4 – 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 chipotle adobo pepper in sauce, seeds removed for less heat
• For the fajitas:
• 4-5 med/large portabella mushrooms
• 3 bell peppers, sliced
• 1 medium red onion, sliced
• 1 medium sweet onion, sliced
• 1 1/2 cups sweet corn, fresh or frozen
• 1 1/2 cups black beans, rinsed + drained
• 1 large head romaine hearts, or 2-3 small hearts
• 1 , 5oz package mixed baby greens
• toppings: green onions, salsa, avocado, avocado cream, black bean cream, plain Greek yogurt, cheese, tortilla chips, quinoa, rice, cilantro

Details

Servings 4
Adapted from edibleperspective.com

Preparation

Step 1

lace all marinade ingredients in a blender and blend until smooth. Add an additional adobo chili pepper for more spice if desired and blend again.

Remove the portabella stems and scrape the black gills with a spoon. Wipe the top of the mushroom with a damp towel to clean. Place on a large rimmed baking sheet and spoon marinade over the top of each mushroom. Flip and spoon marinade on the underside of each mushroom to coat. Flip back over, and let sit for 30 minutes.

Place sliced peppers and onions in a large bowl and give a good sprinkle of salt and pepper. Pour marinade over the vegetables, reserving about 1/4 – 1/3 cup. Toss to coat and let sit for 30 minutes.

Chop romaine head in half and rinse well. Thoroughly pat the leaves dry. [You want to avoid moisture when grilling romaine.] Drizzle a bit of oil overtop and lightly salt + pepper.

Preheat your grill to about 375-400* Fahrenheit. Place onions and peppers in a 10-12-inch cast iron skillet [or baking sheet] and set on the grill once fully preheated. Let cook for about 20 minutes stirring every 5 minutes or so. Once softened and starting to char stir in the corn and beans and another few tablespoons of the marinade. Toss to combine and let cook for another 10-15 minutes.

Grease your grill grates and place the portabellas on the grill. Grill on each side for about 3-4 minutes until softened and grill marks appear. Remove from the grill along with the fajita veggies, then place the cut side of your romaine on the grill for about 2 minutes until just starting to brown. Flip once for another 1 minute then bring inside and chop. Avoid over-grilling. [grilling romaine is optional – if not grilling simply chop raw romaine and toss with mixed greens]

Toss romaine with about 1/2 the package of mixed baby greens in individual bowls or 1 large serving bowl right before serving. Slice the portabella mushrooms. Top the lettuce with fajita veggies, portabella, quinoa, and whatever other toppings you choose. Serve immediately.

Notes:

If cooking quinoa: Start while marinating the veggies - Place a medium pot over medium heat with a drizzle of oil. Once hot add the quinoa and stir for about 3 minutes. Pour in 1 1/4 cups water and stir. Bring to a boil then cover and reduce heat to a constant simmer for 15 minutes. Keep covered and do not stir while cooking. Check to make sure all water is absorbed then set aside keeping covered. Fluff with a fork after 10 minutes then set aside. No need to keep the quinoa hot as the hot fajita veggies will warm it up on the salad.