Eating a vegetarian meal doesn’t mean that you can’t have a hearty meal. These vegetarian fajitas are tasty, healthy and filling!
Usually, making a meal full of all these healthy vegetables means a big time investment with a cutting board and knife… not so with this recipe and the iconic Ronco Veg-o-Matic™ Deluxe. The Veg-o-Matic™ Deluxe makes food prep quick and easy, cutting your time in the kitchen way down. In this recipe, we use each of the 5 Veg-o-Matic™ Deluxe blades to cut a variety of veggies for different textures and looks.
- 3 multi-colored bell peppers
- 2 large zucchini
- 2 large yellow squash
- 2 cups white mushrooms
- 3 yellow or white, sweet onions
- 4-5 firm roma tomatoes
- Six garlic cloves, peeled
- 2 jalapeños, seeded, chopped
- 1/2-cup olive oil
- 1/4-cup soy sauce
- 2/3-cup lime juice
- 1 tablespoon chopped fresh oregano
- 1/2-tablespoon ground pepper
- 7 oz. chipotle peppers in adobo sauce, chop peppers into thin slices
- Wash and prepare all vegetables.
There are many ways to slice veggies with the Veg-o-Matic™ deluxe; here are the blades we used in prep.
- Bell peppers – Use the large slicing blade. Cut peppers in in half, remove stems and seeds.
- Zucchini and squash – Use the julienne blade. Trim off stem and end, cut into halves lengthwise for bite-sized pieces.
- Mushrooms – Use the thin slice blade. I like to take the stems off, but that is optional. Place mushrooms cap side towards the blade for chopping.
- Onions – Use the thin slice blade. Peel and cut onions in half.
- Roma tomatoes – Use the wedge blade. Place the core centered on the center of the blade to core and make nice wedges.
- Jalapeños and garlic – Use the dice blade. Slice jalapeños in half; remove stem and seeds if you don’t want too much spice. Place peeled garlic on dice blade upside-down to easily chop.
- Combine all chopped vegetables (except for the jalapenos and garlic) in a large bowl; place jalapenos and garlic in a medium sized bowl to add to marinade.
- Make marinade. Add olive oil, soy sauce, lime juice, oregano, pepper, and chipotle peppers and all the adobo sauce from the can to the chopped jalapenos and garlic. Whisk together and pour over chopped vegetables. Stir to coat all vegetables in marinade.
- Allow the vegetables to marinade for about 30 minutes.
- Remove a few tablespoons of marinade at the bottom of the bowl with a spoon and sauté vegetables using marinade as cooking oil. Sauté vegetables for about 4-5 minutes, being careful to not over-cook. (You may have to sauté vegetables in a few batches depending on the size of your pan.)
- Remove vegetables from sauté pan and transfer to clean bowl or plate when cooked.
- Pour remainder of marinade into sauté pan and cook for 3-4 minutes over medium-high heat to reduce and thicken. Pour over cooked vegetables as sauce.
- Serve with your favorite fajita sides and tortillas.
Chef Paja-Dejur Sanchez