Sheet Pan Veggie Fajitas

Instructions

1. Preheat oven to 400F.

For the marinade:

1. Finely mince cilantro. Set aside half of the cilantro for garnish.
2. In a bowl, combine all ingredients for marinade. Set aside 1/4 cup (per 4 servings) of the marinade.

For the fajitas:

1. Clean mushrooms. If you would like, use a spoon to gently scrape out the gills from the undersides of mushrooms.
2. Slice mushrooms into long strips. Cube zucchini and squash into bite-sized pieces.
3. Place mushrooms, zucchini, and squash into a resealable plastic bag and pour in marinade. Shake bag to coat veggies.
4. Allow veggies to marinate at room temperature for 20 minutes.
5. Meanwhile, deseed and slice bell peppers into strips. Peel and thinly slice onion.
6. Place onions and peppers on a sheet pan and drizzle with oil and reserved marinade. Season with salt and pepper and toss to coat.
7. Place in oven and cook for 5 minutes.
8. Remove veggies from marinade and place on a rimmed baking sheet in a single layer.
9. Place in oven, along with onions and peppers, and cook for 20 minutes - stirring halfway through.
10. Veggies are done when they are tender. If you like a little more color on your veggies feel free to cook for another 5 minutes, but keep an eye on them so they don’t burn.
11. Remove from oven and toss all veggies together onto one sheet pan.
12. You can wrap tortillas in a damp paper towel and microwave for 45 seconds to 1 minute to warm, if desired.
13. Divide veggies among the tortillas and sprinkle with reserved cilantro. Serve with your favorite fajita toppings.