SEVENSEAS Marine Conservation & Travel Issue 15, August 2016 - Page 125


Veggie Fajitas

Want something fresh, delicious, and in season? Stop by your famers market or grocery store and pick up a rainbow of vegetables: Bell peppers, broccoli, carrots, mushrooms, asparagus, cauliflower, corn, tomatoes, snap peas, zucchini, onions, cabbage- the more colors the better. If you have a grill, toss everything in olive oil, soy sauce, and garlic powder, and throw it over the flame removing more tender vegetables as they cook. If you’re limited to the kitchen, chop your vegetables first, and sauté in a frying pan with some olive oil, soy sauce, garlic powder, salt and pepper, just the same. Add the tougher vegetables first so they have more time to cook then make your way down to the more tender ones (carrots > broccoli > bell pepper > tomatoes). When it’s all cooked remove from the heat, make sure everything is cut in the appropriate size, warm some tortillas, get your cheese, sour cream, fajita toppings, and grab that margarita! Leftovers are great for lunch the next day- done right this is sure to please any meat eater and can be as gluten free or vegan as you want.