Cooky McDinnerson: You say faheetah, I say fahightah.

Veggie fajitas are delicious. There really is no point in arguing with me. Super cheap, colorful, fast, and it sticks with my motto of "throw some stuff in a pan and cook it". I am aware that grilling season is beyond us, but this is something that you could do on a grill pan inside if you're so inclined (and you will be inclined). Forgive the photos, I took these before I got my snazzy new camera.

Procure the following items:

2 tbsp olive oil

1 each type of pepper: red bell, yellow bell, orange bell, poblano, anaheim, and jalapeno

1 spanish onion

1 package baby portobello mushrooms

1 small eggplant (some people don't like eggplant, if you are some people then fine, but when eggplant is grilled it provides a nice meaty texture that you won't get if you leave it out)

salt and pepper

* Clean and cut all ingredients into strips.

* toss with olive oil, salt and pepper and place into a fajita pan on the grill over medium-high heat

* stir occasionally until onions are transparent.

* Place onto a small flour or corn tortilla and enjoy!