Wednesday, July 8, 2009

Vegetable Fajitas

I'm not sure if my mom came up with this recipe or if I did, but I think I've been making it for as long as I've been cooking. The measurements aren't too precise, but it's a wonderful summer recipe, especially with the bounty of home gardens and farmers' markets.

J'adore: Vegetable Fajitas with Caramelized Onions

1 zucchini
1 yellow summer squash
2 carrots
1 bell pepper (red, yellow, or orange)
olive oil (or Persian Lime Infused Olive Oil)
balsamic vinegar or white balsamic vinegar
approx. 1/2 jar salsa
chili powder
juice from 1 large lime slice (optional)

1 or 2 onions, sliced or diced
1/2 tsp. olive oil
1/4 to 1/2 tsp. brown sugar

grated cheddar cheese (optional)
sour cream (optional)

For the fajita filling:
1. Dice all vegetables and put into a large non-stick skillet. Add approx. 1 Tbs. of olive oil or lime olive oil, stir to coat vegetables, and turn heat on to medium-low.
2. Cook vegetables for about 5 minutes, then add approx. 1 Tbs. balsamic or white balsamic vinegar to the skillet. Add approx. 1/2 a jar of prepared salsa to the skillet. Stir to combine ingredients. Add chili powder to taste. Cook vegetables long enough that they are soft, but still a little crunchy. Remove from heat.

For the caramelized onions::
Slice or dice onions according to your preference. I prefer to half my onions and then slice them; Scott prefers them diced so that they're not too stringy and are easier to eat. Place onions in small non-stick frying pan with oil. Saute until tender. Sprinkle in brown sugar, stir, and continue to saute another minute or two.

Serving suggestions:
Heat tortillas for a few seconds in the microwave to soften. Layer grated cheese, caramelized onions, fajita vegetables, and sour cream onto tortilla. Fold and serve with tortilla chips, salsa, and guacamole.

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