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- 1 teaspoon salt
- 2 tablespoons honey
- 1/2 cup olive oil
- 2 tablespoons chipotle puree - see instructions
There's nothing quite like the flavor of grilled asparagus, which lends itself perfectly to this
terrific vegetarian fajita that also features grilled onions, red peppers, and mushrooms.
Directions
Preheat a grill to medium.
Spray the grill pan or stir fry rack with a non-stick cooking spray.
Place on grill to
heat it up.
Place all of the vegetables except the red pepper into a shallow dish.
Pour the chipotle dressing over the vegetables and allow them to marinate for 20-30 minutes.
Toss to combine.
Cut red pepper in half, remove the seeds and sprinkle with olive oil. Place
on the grill skin side down.
Pour the vegetables with the dressing into the grill pan.
Close
the lid and allow them to saute for approximately 5 minutes, open lid and stir the vegetables and
continue to grill until crisp tender, approximately 10 more minutes. Remove from the grill.
When
the red pepper skin is charred, remove it from the grill to a cutting board to allow to cool.
Peel away the burned outer skin and then slice the roasted pepper into julienne strips.
Place the tortillas on the grill just to heat through, approximately 30 seconds on each
side.
Place a small amount of the vegetables with 4 spears of asparagus and the julienned red peppers
onto a warmed tortilla.
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