Pan-seared & Skewered Fajita Veggies

Get ready for fajita goodness in 3… 2… YUM! 😋

TIPS: If you read carefully, you can tell this recipe is easiest as a two-person job. 😉

If you prefer just to make the pan-seared peppers, you can cut out the mushroom and onion grilling (plus the balsamic vinegar) and just make a portion of the marinade for the peppers (cut it down to: 2 tsp EVOO, 2/3 tsp minced garlic, heaping 1/8 tsp ea of chili powder, ground cumin, and sea salt, and small pinch of ground black pepper).

I’ve also just used 2 large cast-iron skillets to pan-sear the peppers in one and the mushrooms and onions in the other! 🪄

Pan-seared & Skewered Fajita Veggies Recipe

Ingredients

• 2 Tbsp extra virgin olive oil (EVOO)
• 2 tsp minced garlic
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 Green Bell Pepper, trimmed and sliced into strips
• 1 Red Bell Pepper, trimmed and sliced into strips
• 1 Yellow Bell Pepper, trimmed and sliced into strips
• 8 oz white mushrooms
• 1 red onion, sliced into wedges
• 1/4 tsp of balsamic vinegar
• 1 Tbsp lime juice

Directions

1. In a small bowl, whisk together 2 Tbsp EVOO, 2 tsp minced garlic, 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp ground black pepper – until well-combined.
2. Into a gallon-size Ziploc bag, add trimmed and sliced 1 green bell pepper, 1 red bell pepper, and 1 yellow bell pepper.
3. Drizzle 1 Tbsp of marinade over sliced peppers, seal bag, and toss to coat – until well-coated.
4. Into a 2nd gallon-size Ziploc bag, add 8 oz white mushrooms.
5. Pour half of the remaining marinade over the mushrooms.
6. Add 1/4 tsp of balsamic vinegar, seal bag, and toss to coat – until well-coated.
7. Into a quart-size Ziploc bag, add wedges of 1 red onion.
8. Pour the remaining marinade over the onion wedges, seal bag, and toss to coat – until well-coated.
9. Heat a large cast-iron skillet over medium heat on stovetop.
10. While skillet is heating, skewer marinated mushrooms and onion wedges. Place on a plate or cutting board to prepare for transfer to BBQ.
11. Heat BBQ to medium heat.
12. Grill marinated peppers in the cast-iron skillet for 10 mins, tossing occasionally, until charred and soft.
13. Right after starting peppers, grill skewered mushrooms and onion wedges on BBQ for about 4 mins per side.
14. Squeeze 1 Tbsp lime juice over pan-seared peppers.

NUTRITION FACTS
Servings	4
Amount Per Serving	4 oz pan-seared peppers + 2 oz grilled mushrooms + 1.5 oz grilled onions
Calories	110
		%Daily Value*
Total Fat	6.5g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	220mg	9%
Total Carbohydrate	12g	4%
Dietary Fiber	3.5g	14%
Total Sugars	6g
Added Sugars	0g
Protein	3g
Vitamin D	0mcg	0%
Calcium	35mg	3%
Iron	1.35mg	7.5%
Potassium	660mg	15%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoVeg #LactoOvoVeg #LowFat #OvoVege #Paleo #Vegan #Whole30