Colorful, crunchy, and ready to cook, six vegetables cut uniform and mixed so every portion cooks at the same speed on the griddle.
Ingredients
- 450 g (1 lb) red bell peppers, julienned
- 450 g (1 lb) green bell peppers, julienned
- 450 g (1 lb) yellow squash, julienned
- 450 g (1 lb) zucchini, julienned
- 450 g (1 lb) white onions, julienned
- 450 g (1 lb) carrots, julienned
Instructions
- 1Julienne all vegetables to a consistent size and thickness.
- 2Combine in a large mixing bowl and toss evenly.
- 3Divide into portions, cover, and refrigerate until ready to cook.
Cook's Note
Cut everything to the same thickness, if the carrots are thick and the peppers are thin, the carrots will still be crunchy when the peppers are overcooked. Consistent julienne is the whole job here.
Best Served With
Sautéed to order on a hot griddle and served alongside grilled proteins for fajitas.
Why This Recipe Works
Pre-portioning means every fajita order goes to the griddle with the exact same amount of veg, which makes ticket times consistent. Mixing everything together means every bag has a little of each vegetable rather than one bag being all onions.
Make It Yours
- Add poblano strips for more chile flavor
- Include portobello mushroom strips for a meatier texture
- Sub yellow onion for a milder flavor
- Season the bags with a pinch of cumin before sealing for a head start on flavor
Leftover Strategy
Keeps refrigerated up to 3 days before quality drops. Cook to order from cold.
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Pairing
Works as a component, whatever the fajita pairing is applies here.