Southwestern Marinaded Portabello And Pepper Grilled Fajitas

6 to 8 oz Portabello mushrooms, sliced into thin strips
2 green bell peppers, sliced into thin strips
1 large sweet onion, sliced into thin strips
1/8 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 tablespoon chili powder
6 (8 inch size) tortillas
1/2 cup crumbled feta cheese
3/4 cup sour cream
3/4 cup salsa

Place the sliced mushrooms, bell peppers, and onion in a large ziploc food  bag.  In a bowl, whisk together the vinegar, oil, salt, garlic, and chili powder.  Pour into the bag with the vegetables toss around to coat the veggies well. Put the bag in the fridge for 1 hour to overnight, turning the bag several times during this time.

Coat a grilling basket or grilling tray with high heat cooking spray. Preheat your grill on medium-high heat. Remove the vegetables from the fridge, drain through a strainer and arrange the veggies on grilling tray, then put on hot grill and grill until lightly charred and tender, about 10 to 15 minutes, turning once during the grilling time. (You can do this on an indoor grilling griddle.)

Put the tortillas on the grill and heat briefly, until hot and they have grill marks; remove to plates.  Take tongs and place even amounts of veggies directly from the grill onto each tortilla on plates.  Spoon on even amounts of feta, sour cream, and salsa and serve immediately.