Fajita Veggies - Simple Side Dish Recipe
User Reviews
3.9
Fajita Veggies - Simple Side Dish Recipe
Description
Fajita Veggies - Simple Side Dish Recipe focuses on three bell peppers, onions, and garlic sautéed in olive oil with oregano and salt. The peppers are sliced into thin strips, and onions are thinly sliced, then cooked on high heat without stirring briefly to develop a light sear. After a few minutes, garlic and seasonings are added, and the vegetables cook for just a minute more. This method helps maintain some crispness and keeps the garlic from burning.
The flavor combines the sweetness of sautéed peppers and onions with mild herbal notes from oregano and a balanced salt seasoning. The step-by-step instructions guide you to cook the vegetables just enough to be tender but not soft or mushy.
This versatile side dish pairs well with grilled meats, wrapped in tortillas for fajitas, or added to rice bowls and salads. To keep the best texture, it’s important to remove the veggies from the hot pan immediately after cooking.
You can choose any bell pepper colors and onion types to vary the flavor and appearance. The quick cooking and straightforward seasoning make this a practical vegetable side to enhance many meals.
Ingredients
- 3 bell pepper see note 1
- 2 onion see note 2
- 1 garlic clove
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon oregano dried
Instructions
To slice the veg
- Slice the top off each pepper, then cut each side away from the core. Discard the core and seeds and cut the pepper into thin strips.3 bell peppers
- Peel and thinly slice the onion.1 onion
- Peel and finely chop the garlic.1 garlic clove
To cook the veggies
- Add the oil to a large non-stick/cast-iron skillet over high heat.2 tablespoon olive oil
- When the oil is hot, add the peppers and onions to the pan.
- Cook for 4 minutes without stirring, then stir and cook for a further 2 minutes.
- Add in the salt, oregano, and chopped garlic. ½ teaspoon salt¼ teaspoon dried oregano
- Stir constantly, cooking for 1 minute more. Then remove the veggies from the pan and serve. Or allow to cool in a bowl to store for later (see note 3)
Notes
- Use any color bell peppers (green, red, yellow, orange) based on your preference.
- Choose red, white, or brown onions depending on available options and taste.
- Remove the cooked vegetables promptly from the pan to stop cooking and prevent garlic from burning or vegetables from becoming too soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 297mg | 12% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2794IU | 56% |
| Vitamin C | 118mg | 131% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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