2sweet bell peppersorange, red, or yellow bell pepper
1green bell pepper
1medium poblano pepper
2garlic clovesskins removed
3TbspAvocado or olive oil
½tspKosher Salt
¼tspBlack Pepper
2TbspFajita SeasoningStore bought or homemade
Instructions
Heat grill to medium-high or light one chimney of charcoal.
Wash and dry peppers.
On a cutting board, cut the peppers in half. Remove the stems, seeds and white flesh.
With the skin side down, cut the bell peppers into ¼ inch wide strips. Cut the poblano pepper horizontally into ¼ inch strips.
Cut the root and stem off of the onion, then cut in half from stem to root. Remove skin and place on cutting board cut side down. Cut ¼ inch wide half moon slices starting horizontally at the root end.
Smash garlic cloves and set aside.
Using a large bowl, toss the peppers, onion and garlic cloves with 2 tablespoons oil. Add 2 tablespoons fajita seasoning and toss again to coat.
When grill is hot or coals are coated with white ash, pour charcoal into bottom of grill, clean the grates and place a grill basket on the top grate.
Add a thick layer of peppers and onions to the grill basket. Grill stirring frequently until the vegetables begin to char in spots. Place in a clean bowl and continue grilling the remaining vegetables.
Serve with tortillas, sour cream, chopped tomatoes, chopped cilantro, salsa, jalapeno slices, and refried or black beans.