Veggie Fajitas

1/2 (one-half) cup water
1/4 (one-quarter) cup lemon juice
2 cloves garlic, crushed
1 Tablespoon soy sauce
1/2 (one-half) teaspoon each: oregano and cumin powder
1 teaspoon maple syrup
1/4 (one-quarter) teaspoon Tabasco sauce
1 large onion, peeled and sliced into wedges
1 green pepper, seeded and sliced into rings
1 red bell pepper, seeded and sliced
1 cup cauliflower florets
1 cup broccoli tops
1 zucchini, sliced thick
1 Tablespoon olive oil

Mix water, lemon juice, garlic, soy sauce, spices, maple syrup and Tabasco together in a large covered bowl. Add prepared vegetables and marinade for one hour in refrigerator. In a large skillet, heat oil and saute drained vegetables until crisp tender. Serve with warm whole wheat tortillas, and top with shredded lettuce, chopped tomatoes, sour cream and salsa. Serves six.