This recipe is how to prepare charred fajita vegetables in the classic sauce you might taste at a mexican restaurant. First we char the vegetables in order to get a nice burnt flavor and remove the skins because they can have too much “bite”. Then do a marinade and sautee

Vegetables Ingredients:

2 assorted bell peppers (green, red, orange, and yellow will all work here)

1 poblano pepper

1 white onion

Canola oil

2 1-Gallon plastic bags

Fajita Marinade:

1/2 cup canola oil

1/2 cup lime juice

1/4 cup soy sauce

1 tablespoon ground pepper

1 tablespoon sugar

3 cloves garlic minced

Instructions:

1. Heat a grill on high to 550 F
2. Spread oil on all the veggies skins and place on the grill
3. Rotate every 1.5 minutes so each side is well burnt
4. Remove from grill and place the peppers in a ziploc bag (it shouldn’t melt the bag but if your worried let the peppers sit for 1 minute to cool)
5. Close the bag and allow the steam to build in the bag for 5 minutes
6. Open the bag and begin peeling the skin off with your fingers
7. Slice the peppers in long strands with 8 cuts per pepper removing the seeds of the bell peppers

Now you have the charred vegetables and they are ready for the fajita marinade (optional).

Marinaded fajita vegetables Instructions:

1. Mix all the ingredients listed for the marinade in a plastic bag
2. Place the charred veggies in the marinade and allow to sit for at least 1 hour or up to 4
3. Remove from bag trying to keep as much of the marinade in the bag and sautee in a medium hot pan until softened (3 minutes)
4. Serve immediately