# Fajita Vegetables

> Colorful grilled peppers, onions, and corn seasoned to perfection. A versatile side dish perfect for meal prep, tacos, fajitas, or grain bowls.

**Prep time:** 10 minutes
**Cook time:** 15 minutes
**Servings:** 6-8

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## Ingredients

- 2 red peppers
- 2 poblano peppers
- 1 large red onion
- 2 ears of corn

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## Shopping List

### 🥬 Produce
- [ ] 2 red peppers
- [ ] 2 poblano peppers
- [ ] 1 large red onion
- [ ] 2 ears of corn

### 🧂 Pantry
- [ ] High heat oil
- [ ] Salt

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## Instructions

1. **Season vegetables.** Coat your whole veggies in a high heat oil and season well with salt.

2. **Preheat grill.** Preheat your grill to high heat, about 450°F, then place all your veggies on to roast. If you don't have a grill, you can easily do this in a regular oven.

3. **Grill until charred.** Grill until soft and the veggies show slight char or grill marks and the skin begins to lift off.

4. **Cool completely.** Once cooked to your preference, remove from the heat and let cool completely.

5. **Optional: remove skins.** Optionally remove skin from peppers.

6. **Slice vegetables.** Slice peppers into medium bit sized pieces and remove corn kernels from the cob. Slice the red onion into thin strips.

7. **Mix and season.** Mix the veg together in a bowl and taste for seasoning.

8. **Freeze for meal prep.** Place in your molds and freeze overnight!

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## Notes

**Storage:** Refrigerates for 4-5 days. Freezes well for up to 3 months.

**Serving Ideas:** Use in fajitas, tacos, burrito bowls, over rice, with eggs, or as a side dish.

**Grill Alternative:** Can be roasted in oven at 450°F or cooked in a cast iron skillet on the stovetop.

**Pepper Skins:** Removing the skins is optional. If you prefer a smoother texture, peel them off after roasting. For more rustic fajitas, leave them on.