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Recipes from my Lincolnshire kitchen

roasted vegetable fajitas

by

… when I was seventeen-ish I went to visit one of my closest friends at her university in Ponoma, Southern California.  Shannon and I have been friends since we were both at school in London way too many decades ago to mention in polite company and after we both left school she made the choice to go back to her parents native America to study whilst I stayed in london and went to art school.  Shannon and her family had always been a bit nomadic and I think she carried this on into her university years as Ponoma wasn’t the only school she studied at but I remember going to visit her there and in particular I remember a night out with her and her parents who also happened to be visiting at the time… we went to a Mexican restaurant and as Ponoma is quite far in-land it has a close afinity to all things Mexican.  It was a very very good restaurant.  The food was good enough for me to remember it all these years later and of course i’ve loved Mexican food ever since… but I particularly remember the margeritas… funny that?

roasted vegetable fajitas
Of course i’ve been searching for that authentic taste ever since and these wonderful Old El Paso spice blends go some way to bring that taste of Mexico back to me.  This is a very lazy-man’s way to cook the vegetables (no surprises there from me then…) and can be done either in the oven or wrapped in foil on the barbecue, which I think is rather wonderful as it means you’re not standing over a hot stove frying all night and can have fun with your guests instead! – I’ve also included a recipe for homemade soft tortilla which in my opinion makes a lovely rustic difference to the proceedings but if you don’t have the time or inclination then of course there is a plethora of decent shop-bought ones readily available.

Serves 6
For the vegetables:
1 packet of OEP Original Smokey BBQ Fajitas
2 large onions – halved and sliced
2 packets of baby sweetcorn – halved lengthways
4 large Portobello or field mushrooms – thickly sliced
1 yellow pepper – sliced
1 red pepper – sliced
2 medium red chillis – whole
3 cloves garlic – skin on
3 tablespoons olive oil
For the soft flour tortillas
400g plain flour
300ml water
1 teaspoon quick active yeast
1 teaspoon salt
2 tablespoons olive oil
start by making the tortilla by combining all the ingredients in a large bowl, bring the dough together and then let it rest, covered for 10 minutes before doing anything
after 10 minutes pour a little olive oil on your work surface and knead the dough for 5 mins, then place it back in the oiled bowl, cover with cling film and let it rise for at leats an hour or until doubled in size
after an hour, remove the dough and on an oiled work surface, cut into 12 equally sized pieces.  Roll these pieces into balls and flatten into round tortilla shapes.  You can either set these aside, separated by sheets of greased-proof paper, or you can cook them now
to cook them, simply heat a large frying pan and dry fry them for roughly 2 mins on either side.  You are looking for a few small brown spots to know they are ready
to make the roasted vegetables on the BBQ, simply pace all the vegetables into a large bowl, drizzle with the olive oil and then sprinkle with the packet of OEP – stir around to ensure all the veg are coated and then pour all the vegetables into the centre of a large sheet of foil.  Fold up the edges of the foil to create a little foil teepee and place on a warm BBQ for 20 mins – open the teepee after this tie and let the veg crisp up a little for a further 5 mins (the same can be done in the oven in a large casserole dish covered in foil)
serve with sour cream and smashed avocado and lime juice, rolled inside the fresh tortilla

eat and of course, enjoy!

I was commissioned to write this article by the kindly people at Old El Paso and a version of this recipe will be published on their website

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Comments

  1. Janice Pattie says

    Perfect! I had My first proper Mexican dinner when I went to California for my 21st birthday. Also fell in love with the food. I've never made vegetable fajitas but I will now!

  2. Karen S Booth says

    I LOVE food like this and I am also a big fan of Old El Paso ingredients, for commercial products, I think they give an authentic taste and flavour as well as a helping hand in the kitchen too! FAB recipe Dom and one I would thoroughly enjoy! Karen

  3. Martin Phillips says

    Incredible recipe, Dominic. Love it. Thanks for the tip about the comment box. If I take my blog off of Google+, it looks like this. Then, however, I lose the comments I do have. Trade off, I suppose. Thanks! Will try it out this way. Have a Great day!

  4. Roz Corieri Paige says

    So interesting to hear about Pomona, California years (many years) after living nearby in Southern Caifornia. I have vivid memories of delicious Mexican restaurants in California too. Since we love Mexican food so much, PLUS love roasting and grilling vegetables, this sounds like a wonderful recipe that we'd enjoy! Thank you for sharing, Dom!
    Roz

  5. Mark Willis says

    The roasted veg sound nice, but I'm not keen on the mass-produced flour tortillas you mention. I find them bland and flabby, with little taste. I prefer home-made tortillas like yours! What about some chipotle mayo to slap on the veg, along with the avocado?

  7. Choclette says

    That looks just about my favourite kind of food – simple and delicious is very fine by me. I've said it before and no doubt I will say it many times again – can I come and live with you please?

    Great bit of styling too.

  8. Anne Szadorska says

    Spookily enough I made a very similar dish last week, though with added sweet potato, never realised just how tasty veggie fajitas could be! I am really pleased to see your home made tortilla recipe, never made at home as thought you needed fancy equipment!

  9. Kate Glutenfreealchemist says

    Fajitas with portobello mushrooms and other roasted veg are so so tasty. Definitely a favourite in our house, but we don't have them often enough! These look amazing….especially the charred edges of the veg…. Mmmmmm

  12. Malli Das says

    To me the most impressive item in this recipe are the tortillas. Homemade?! Very impressed. I eat them by the packs, but never have been bold enough to try making them. The entire recipe sounds delicious! And a great option for vegetarians, who often get stuck with a bowl of black beans for Tex Mex dinners, not that I'd complain! – V