This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away
1/4 cup olive oil 2 medium small yellow squash, julienned
1/4 cup red wine vinegar 1 large onion, sliced
1 teaspoon dried oregano 1 green bell pepper, cut into thin strips
1 teaspoon chili powder 1 red bell pepper, cut into thin strips
garlic salt to taste 2 tablespoons olive oil
salt and pepper to taste 1 (8.75 ounce) can whole kernel corn, drained
1 teaspoon white sugar 1 (15 ounce) can black beans, drained
2 small zucchini, julienned Add all ingredients to list
- In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.