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Mixed-Color Bell Peppers
, sliced into thin strips
Red Onions
(MEDIUM RED ONIONS), sliced into thin strips
Cep Mushrooms
(PORTOBELLO MUSCHROOMS), stems removed and sliced into strips
Garlic Cloves
, peeled and mashed
Avocado Oil | Olive Oil
Cumin
Chili Powder
Garlic Powder
Smoked Paprika
Kosher Salt
Black Pepper

Fajita Veggies

While this is a stovetop recipe, you can also roast or grill your veggies for even smokier flavors. I like adding grilled veggies to my fajita salad, especially if you’re already grilling chicken. Fajita veggies are generally pretty tender, but you can reduce the cooking time if you want them to retain some crunch. Don’t overdo it on the olive oil and avoid overcrowding in the pan.
Total time: 25 min
Servings: 4
  • 3 Mixed-Color Bell Peppers, sliced into thin strips
  • 1 Red Onions (MEDIUM RED ONIONS), sliced into thin strips
  • 2 Cep Mushrooms (PORTOBELLO MUSCHROOMS), stems removed and sliced into strips
  • 3 Garlic Cloves, peeled and mashed
  • 3 tbsp. Avocado Oil | Olive Oil
  • 2 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Smoked Paprika
  • 3/2 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper
  • Prepare the vegetables as noted in the ingredients list. Place vegetables in a bowl and toss with 2 tablespoons of olive oil and spices.
  • In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  • Add the veggies and sauté about 15 minutes until tender and lightly charred, stirring occasionally.
  • Add additional salt to taste. Remove and discard the garlic cloves before serving.