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Fajita Vegetables Recipe

Fajita veggies are a great addition to salads, rice bowls, burritos, tacos, or just about any protein. Look at that gorgeous char; we did that in a skillet on the stovetop!
Course Side Dish
Cuisine Mexican
Keyword Fajita Vegetables, Fajita Vegetables Recipe, Fajita Veggies, Fajita Veggies Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 42kcal
Author Faith Gorsky

Ingredients

  • 1/2 tablespoon extra-virgin olive oil
  • 1 red bell pepper de-seeded and thinly sliced
  • 1 green bell pepper de-seeded and thinly sliced
  • 1 medium yellow onion halved and thinly sliced
  • 1 clove garlic crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat a large skillet over medium-high heat. Once hot, add the oil, and then the bell peppers, onion, salt, and black pepper, spreading the veggies out evenly in the skillet. Cook until they're starting to soften and char in spots, about 4 minutes, stirring occasionally.
  • Add the garlic, and cook 30 seconds more, stirring constantly.

Notes

Storage: After cooling to room temperature, store in the fridge for up to 5 days or in the freezer for up to 3 months.
Net Carbs: 4g per serving

Nutrition

Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1043IU | Vitamin C: 64mg | Calcium: 13mg | Iron: 0.3mg