Fajita Veggies

Ingredients

• 4 tablespoons vegetable oil
• 1/4 cup fresh lime juice
• 1 tablespoon garlic, (minced)
• 1 teaspoon Worcestershire sauce
• 2 teaspoons chili powder
• 2 teaspoons oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons vegetable oil
• 3 bell peppers, (red, orange, and/or green mix) (sliced into about 3//8 inch pieces)
• 1 medium red onion (sliced into about 3//8 inch pieces)
• 2 portabella mushrooms (stems removed and sliced into about 3//8 inch pieces)
• 2 tablespoons cilantro, (chopped)

Instructions

1. 1

   --- Make Marinade: ---

2. 2

   In a small bowl, whisk together oil (4 tablespoons), lime juice (1/4 cup), garlic (1 tablespoon), Worcestershire sauce (1 teaspoon), chili powder (2 teaspoons), oregano (2 teaspoons), ground cumin (1 teaspoon), salt (1 teaspoon), brown sugar (1 teaspoon), black pepper (1/2 teaspoon), smoked paprika (1/2 teaspoon), garlic powder (1/2 teaspoon), and onion powder (1/2 teaspoon) until well combined.

3. 3

   Remove 3 tablespoons of marinade to a small bowl and reserve.

4. 4

   --- Veggies: ---

5. 5

   Toss the sliced veggies with marinade (not reserved 3 tablespoons--continue to set aside.)

6. 6

   Heat 2 tablespoons of vegetable oil in a large cast-iron skillet. Saute peppers (3), onions (1), and mushrooms (2) on medium-high until tender and slightly charred, about 13-15 minutes.

7. 7

   Spread cooked veggies out on a serving platter and drizzle reserved marinade evenly over them then sprinkle with chopped cilantro. Serve.