Fajita Veggies

Elevate your meals with this simple and flavorful fajita veggies guide! Discover the best vegetables to use, easy prep steps, and delicious cooking methods that bring out their natural taste. Whether sautéing, roasting, or grilling, learn how to create vibrant and healthy fajita veggies that will steal the show at dinner. Plus, get creative ideas for using leftovers. Click to explore the full recipes and bring some zest to your kitchen!

Print Recipe Pin Recipe

Ingredients

1 bell pepper (any color), sliced

1 red onion, thinly sliced

2 medium zucchinis, sliced into half-moons

1 cup mushrooms, sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prep the Veggies: Rinse and slice all the vegetables as specified. Keep them ready for cooking.

Heat the Pan: In a large skillet, heat olive oil over medium-high heat.

Sauté Aromatics: Add minced garlic to the pan and sauté for about 30 seconds until fragrant.

Cook Onions: Add the sliced red onion to the pan and cook for 2-3 minutes until they start to soften.

Add Bell Peppers: Toss in the sliced bell pepper and sauté for another 3-4 minutes until the bell peppers are tender-crisp.

Incorporate Zucchini and Mushrooms: Add the zucchini and mushrooms to the skillet. Stir occasionally, cooking for about 5 minutes or until the vegetables are well-cooked but still retain some crunch.

Season the Veggies: Sprinkle ground cumin, smoked paprika, chili powder, salt, and pepper over the vegetable mixture. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld.

Garnish and Serve: Remove from heat. Garnish with fresh chopped cilantro. Serve with lime wedges for squeezing over the top.

Prep Time: 10 min | Total Time: 25 min | Servings: 4