Fajita Veggies

This Fajita Veggies recipe is made with onion, peppers, Roma tomatoes, soy sauce, worcestershire sauce, olive oil and canola oil. These vegetables have an incredible combination of flavors and they’re super quick and easy to make.  Serve them with chicken or beef, add them to protein bowls and burrito bowls, tacos, or enjoy them as vegetarian fajitas.

This fajita vegetables recipe is our riff on the fajita vegetables served at one of our favorite Mexican restaurants. While talking to our waiter one time, he shared the ingredients they use for their fajita vegetables, so then we took that info and worked with it. We think these fajita vegetables are pretty darn close to their veggies!

Why We Love This Recipe

• Great For Sharing.  These fajita veggies are a great side dish to feed a crowd. Serve them with warm flour tortillas and grilled chicken or beef, or add them to protein bowls.
• Budget Friendly. We use simple vegetables for this recipe so it is relatively inexpensive to make.
• Quick and Easy. These fajita vegetables come together in under 20 minutes with little cleanup. 
• Flavor. These fajita veggies have a really incredible combo of flavors and the charred onions are SO darn good!

Fajita Veggies Recipe

• Onion. We use white onion, but you can use yellow or red onion if you like
• Peppers. Use red and green bell peppers.
• Roma Tomatoes. Tossing in wedges of Roma tomato to the mx adds a lot of flavor juiciness to these fajita veggies. You don’t normally see them added to fajita veggies, but our favorite Mexican restaurant adds them, and we love them. We are so used to adding them, that we wouldn’t think about not adding them. They’re really good!  If you don’t like tomatoes, then just omit them. 
• Fajita Seasoning. We use a simple mix  of soy sauce, worchestershire sauce, water, olive oil and canola oil to cook the vegetables in. This mixture makes the veggies so incredibly flavorful. 

Find printable recipe with the measurements below.

How To Make Fajita Veggies

1. Prepare Ingredients. Cut the stem, rib and seeds away from the red and green peppers, then slice them into thin strips. Peel away the skin of the onion and cut off the ends. Slice the onion in half, and then slice each half into slices. Cut the ends off the Roma tomatoes, and slice them in quarters lengthwise. Use small Roma tomatoes. If the tomatoes are on the large side, then cut them into thinner wedges.
2. Cook Vegetables. Heat oil in a cast iron skillet and add the onion and peppers. Cook 5 minutes then stir in the soy sauce, worchestershire sauce and water to the skillet and stir. Turn the vegetables over and make room in the pan for the tomatoes. Add the tomatoes so they are touching the skillet as much as possible so they also get a little charred. Cook another 5 minutes or until the vegetables are slightly charred and tender. Season with salt and ground black pepper to taste.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, they should last 3-5 days.  To reheat the veggies, heat 1-2 tablespoons oil in a skillet and add the veggies. Cook over low-heat stirring until they are warmed through.

Serving Suggestions

• Protein. Serve with chicken, steak, shrimp, or pinto beans for fajitas. You can also add them to burrito bowls, protein bowls, burritos, quesadillas and tacos.
• Rice. Serve with a side of Mexican White Rice, Homemade Spanish Rice, or Spanish Quinoa.
• Salad. A light Garden Salad or Romaine Salad to make the meal complete.
• Toppings. Serve with your favorite toppings, like Homemade Guacamole, Restaurant Style Salsa, grated cheese, and sour cream.

More Side Dish Recipes

• Vegetable Rice
• Roasted Summer Vegetables
• Peas and Carrots
• Sauteed Vegetables
• Steamed Broccoli

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Yield: 4 Servings

Fajita Veggies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

This Fajita Veggies recipe is made with onion, peppers, Roma tomatoes, soy sauce, worcestershire sauce, olive oil and canola oil. These vegetables have an incredible combination of flavors and they're super quick and easy to make.  Serve them with chicken or beef, add them to protein bowls and burrito bowls, tacos, or enjoy them as vegetarian fajitas.

Ingredients

• 1 large white onion, peeled, ends removed, cut in half and sliced into half moons
• 1 large green bell pepper, stem, ribs and seeds removed, sliced into thin strips
• 1 large red bell pepper, stem, ribs and seeds removed, sliced into thin strips
• 3 small Roma tomatoes, cut into quarters lengthwise
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons canola oil
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons water
• Salt and black pepper to taste

Instructions

1. Heat the oil in a cast iron skillet and add the onion and peppers. Cook 5 minutes then stir in the soy sauce, worchestershire sauce and water to the skillet and stir. Turn the vegetables over and make room in the pan for the tomatoes. Add the tomatoes so they are touching the skillet as much as possible so they also get a little charred. Cook another 5 minutes or until the vegetables are slightly charred and tender. Season with salt and ground black pepper to taste.
2. Transfer to a serving bowl.
3. Store leftovers in an airtight container in the refrigerator. If properly stored, they should last 3-5 days.  To reheat the veggies, heat 1-2 tablespoons oil in a skillet and add the veggies. Cook over low-heat stirring until they are warmed through.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 13gSodium: 649mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 2g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.