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Caramelized Vegetable Fajitas

This dish features vibrant peppers, onions, zucchini, and mushrooms slowly caramelized to develop smoky, sweet flavors. The vegetables are cooked with patience over high heat until deeply charred and tender, resulting in a rich, savory, and visually appealing fajita filling with a slightly sticky, roasted appearance.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 red bell pepper preferably red for sweetness and color
  • 1 yellow bell pepper optional, for color variety
  • 1 large onion yellow or white, sliced into strips
  • 1 medium zucchini sliced into rounds or half-moons
  • 8 oz mushrooms cremini or button, sliced
  • 1 tsp smoked paprika for smoky flavor
  • 1/2 tsp cumin warm, earthy spice
  • 1/4 tsp chili powder adjust for heat preference
  • 2 tbsp olive oil for sautéing
  • 1 lemon lemon for fresh juice at the end

Equipment

  • Large skillet or cast-iron pan
  • Sharp knife
  • Cutting board
  • Spatula or tongs
  • Lemon or lime

Method
 

  1. Slice the peppers and onions into strips about 1/4 inch thick, keeping the pieces uniform for even caramelization.
  2. Heat your skillet over medium-high heat until shimmering, then add 1-2 tablespoons of olive oil, swirling to coat the surface.
  3. Add the sliced peppers and onions to the hot pan, spreading them out evenly. Let them cook undisturbed for 3-4 minutes until they start to char and soften, releasing a sweet, smoky aroma.
  4. Stir the vegetables and cook for another 4-5 minutes, stirring occasionally, until they are deeply caramelized with golden brown edges and a rich smoky scent filling the kitchen.
  5. Create space in the pan and add the zucchini slices, spreading them out to cook without overcrowding. Cook for about 3 minutes until they develop light browning and release a fresh aroma.
  6. Add the sliced mushrooms, stirring them into the veggies. Cook for 4-5 minutes until browned and their juices evaporate, intensifying the umami aroma.
  7. Sprinkle the smoked paprika, cumin, and chili powder over the mixture, stirring well to evenly coat all the vegetables with smoky, warm spices.
  8. Squeeze the juice of the lemon over the vegetables, stirring to brighten the smoky flavors and add a fresh zing.
  9. Cook for another 2 minutes, allowing the flavors to meld and the veggies to be tender yet still vibrant and slightly sticky from caramelization.
  10. Remove the skillet from heat and let the vegetables rest for 2 minutes; this helps flavors settle and improves texture.
  11. Serve the caramelized vegetables immediately in warm tortillas, garnished with your favorite toppings like cilantro or avocado if desired.