The solution = sometimes we eat meat, sometimes not so much, and sometimes Nate heats up precooked, frozen meatballs from Costco to go with a vegetarian dinner.
So these vegan fajitas were a fun change for me from the chicken ones I usually make... Nate still prefers the chicken ones better though he said he liked these. He ate two big ones so they couldn't be that bad.
Ingredients
- 1-1/2 T olive oil
- 1-1/2 T red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 4 cloves garlic minced
- salt and pepper to taste
- 1 teaspoon white sugar
- 2 small zucchini, julienned
- 1 medium small yellow squash, julienned
- 1 large onion, sliced
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
Directions
- In a large Ziploc bag combine olive oil, vinegar, spices and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 2 hours, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat. Add the vegetables and saute until tender, about 10 to 15 minutes. Increase the heat to high for 5 minutes, to brown vegetables.
Modified from allrecipies.com
P.s. Sorry no pictures, I lost the cord to connect my camera to the computer. Maybe next time.







