Fajita Vegetables

Instructions for Stovetop:

Step 1: Heat a large skillet or frying pan over medium-high heat.

Step 2: Add the avocado oil and olive oil blend (or your chosen oil) to the pan and let it heat up for a minute.

Step 3: Add the sliced bell peppers, zucchini, and onion to the pan. Stir-fry the vegetables for about 5 minutes until they begin to soften.

Step 4: Reduce the heat to medium-low and add the minced garlic, salt, black pepper, crushed red pepper flakes (if using), and any additional seasonings of your choice. Stir well to coat the vegetables evenly.

Step 5: Continue to cook the vegetables for another 5-7 minutes, stirring occasionally, until they are tender but still have a slight crunch.

Step 6: Taste and adjust the seasonings if needed.

Step 7: Remove the pan from the heat and transfer the fajita vegetables to a serving dish. Serve hot as a side dish or as a filling for fajitas, tacos, or burritos.

Instructions for Oven:

Step 8: Preheat your oven to 425°F (220°C).

Step 9: In a large mixing bowl, combine the sliced bell peppers, zucchini, onion, minced garlic, avocado oil and olive oil blend (or your chosen oil), salt, black pepper, crushed red pepper flakes (if using), and any other seasonings you prefer. Toss well to coat the vegetables evenly.

Step 10: Spread the seasoned vegetables in a single layer on a baking sheet.

Step 11: Place the baking sheet in the preheated oven and roast the vegetables for about 15-20 minutes, or until they are tender and slightly caramelized, stirring once halfway through the cooking time.

Step 12: Remove from the oven and transfer the fajita vegetables to a serving dish. Serve hot as a side dish or as a filling for fajitas, tacos, or burritos.