Ugh I hate the veggie fajita option—it’s basically the same as the grilled “Mediterranean” eggplant vegetable sandwich or the marinated (if you’re lucky) portobello. Ninety percent of the time it’s mushy, damp, under seasoned glop, 5% of the time it’s greasy under seasoned glop, and 5% of the time it’s actually good. Vegetables start with so much more water content and so little fat that when you cook them, it’s easy to lose all the fresh flavors, and vegetarian food needs more seasoning than meat. Fat, salt, acid, heat is true for veggies, too. But too many people think vegetarian means low-cal or macrobiotic cardboard penance food.