Grilled Portobello Musroom and Veggie Fajitas

3 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
2 tbsp freshly chopped parsley
1 tbsp garlic, minced
1/4 tsp salt
1/8 tsp freshly ground black pepper
4 medium portobello mushrooms, washed well and patted dry
2 red onions, sliced
2 red or orange peppers, destemmed, deseeded and scut into quarters lengthwise
2 green peppers, destemmed, deseeded and scut into quarters lengthwise
2 jalapeno peppers, destemmed, deseeded and scut into quarters lengthwise
4 8 inch tortillas

In a large bowl, place the vinegar, olive oil, parsley, garlic, salt and peppper and whish well to combine. Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and alow them to marinate for 15 minutes. Place the vegetables on a hot gril and grill for 3-5 minutes per side or until tender. Transfer grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill, if desired. Transfer the vegetables to a platter for service. Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and topping them with a little green chiles and almond cream if desired.

(vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender)

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MRSGOAD.