Vegetable Fajita Salad | The Bittman Project

Ingredients

• 2 portobello mushrooms (8 ounces)
• 2 small or 1 large zucchini (1 pound)
• 1/4 cup good-quality vegetable oil
• Salt and pepper
• 2 bell peppers (any color)
• 1 medium onion
• 2 ears corn (or use 1 1/2 cups frozen)
• 1 large ripe tomato
• 1 bunch fresh cilantro
• 2 limes
• Sour cream for serving (optional)