Recipes

[LuvAutumn]

Vegetable Fajitas

2 zucchini, julienned

2 yellow squash, julienned

2 green bell peppers, cut into strips

1 onion, cut into wedges

1 tomato, cut into wedges

2 T oil

Place vegetables in a shallow glass baking dish or a locking plastic bag. Pour Fajita Marinade over vegetables and refrigerate for 2 hours.

In a large skillet, heat oil and add vegetables; saute until desired tenderness.

Serve with warmed flour or corn tortillas

Accompany with plenty of shredded lettuce, chopped tomatoes, sour cream, salsa and refried beans.

Serves 4

Fajita Marinade

1/2 cup water

1/4 cup lemon juice

2 cloves garlic, crushed

1 T Worcestershire sauce

1/2 tsp oregano

1/2 tsp cumin

2 tsp brown sugar

dash of Tabasco

1/8 tsp Liquid Smoke

In a glass bowl, combine all ingredients and blend well.