Reviewed: May 12, 2012

YUM! I added 1 portobello mushroom to add some "meatiness". I also added half a packet of "fajita" seasoning dissolved in water. I also skipped the corn & beans opting for a cold corn & bean salsa on the side. Next time, I will reduce the amount of olive oil as even drained, the serving dish had a ton of oil in it - which made the final few servings way too oily. Definitely great & will make again!

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Reviewer:

hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

Reviewed: Apr. 18, 2012

My husband and I are trying to cut down on our meat intake and I wasn't sure if I would like this but it turned out great, only change was omitting green pepper since we aren't fans. I did add some brown rice and black beans as suggested (forgot the corn) and my husband added a bit of cheese to his. Very good and needed no spices after cooking.

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Reviewer:

liza b.

Reviewed: Mar. 24, 2012

I have recently decided to try eliminating meat from my family's evening meal one night per week. I just tried this recipe and I was very pleasantly surprised. My husband, who seldom raves about any meal, kept telling me how much he liked this. I loved it too. We had it two nights in a row. I only marinated my veggies for 30 minutes and they turned out very flavorful. This one is a keeper!

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Reviewer:

Jenjeanne

Reviewed: Aug. 1, 2011

My family loved this recipe. I used 4 peppers instead of two but then I love peppers

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Reviewer:

Eric & Angie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jul. 25, 2011

I served this as a main dish for an all vegan mex themed meal. I tripled the amount of marinade as it didn't even begain to cover any of the vegtables. After reading others reviews, I lessened the amount of the red wine vinegar by 1/4, and it was fine on that aspect. I added more spice, as my family likes flavor. I also used only one squach and one zucchini while adding more bell pepper in more colors, according to my family's taste. I also didn't drain all the merinade and sauted the veggies in a bit of it to keep more flavor, still turned out rather bland. The merinade I did drain I used to cook chicken in for the non-vegans in the family to add to their fajita. The first time around the food was OK, but rewarmed was no good at all. Which, considering the anoumt this recipe made is wasteful, and I hate to waste. In short, it was alright, but I WILL NOT be making it again.

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Reviewer:

Rae-ana

Cooking Level: Intermediate

Reviewed: May 9, 2011

Everyone loved this recipe!

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Reviewer:

LACRET

Home Town: Vista, California, USA

Reviewed: Mar. 25, 2011

I forgot to buy the zucchini and squash when I went to the store so I don't know how it would taste with thoes but with the remaining veggies this dish was FANTASTIC!!!!! I used the greek style yogurt instead of sour cream and again these were the best!!! I would eat this over any meat filled fajita. Thank you so much for sharing this great recipe with all of us to enjoy!!!

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Reviewer:

Aunt_TT

Reviewed: Mar. 14, 2011

This is my first vegan meal I made for my family. It was wonderful. My husband didn't miss the meat at all! I will make it again for sure. What a great introduction to the vegan diet. Thanks for posting.

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Reviewer:

Deegee

Reviewed: Feb. 27, 2011

Simple and easy ingredients. The red wine vinegar is what gives it the authentic kick. I added fresh ground garlic and some cayenne pepper to it also.

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Reviewer:

Art in MN

Reviewed: Feb. 8, 2011

YUM!! I loved these!! I didn't have all the veggies, but used onions, red peppers, portobello mushrooms, and corn. No beans since hubby is allergic to them. Loved the flavor of the marinade! Thanks so much for sharing!! :O)

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3 users found this review helpful