Vegetarian Fajitas

 My parents got me a beautiful cast iron skillet for Christmas. It’s a soft maroon color, and about a foot and a half across. Despite the fact that it's an exciting first of mine, I'm not going to lie--I'm a bit intimidated. I’ve never had to season a pan before, or even thought of putting a skillet in the oven for an hour. All my research about how to season one ended with lard and hours upon hours so I was starting to feel a little defeated using it after work one day. But ah-ha! Upon searching for a little bit more specific instructions (quick vegetarian seasoning), found that all you needed was canola oil, an oven, a cookie sheet, and an hour. Having that additional hour actually worked out pretty well—I managed to grab all my ingredients from the grocery store and begin preparing them by the time it was ready. 

I wanted to keep it simple since this was the first time cooking with a cast iron, using onions, garlic, and jalapeno as a base, lightly salted and spiced to draw out flavorful juices creating a shallow simmering sauce for the veggies.

Next I added the zucchini, squash, and bell peppers, and began a dance with the spices to find the right combination. This was actually very fun- the way that the spices stick to what your cooking truly allows you to taste what you’re adding. I also noticed that unlike other dishes I’ve made, the spices don’t loose their potency the longer you cook them. In fact, in the cast iron, you almost bake them on creating a nice crispy and sharp crust.

While the veggies cooked (I swear, they could sit in that cast iron for hours and only get better and better), I tossed together some rice and beans to serve on the side. Next time I’d like to try using broccoli and cauliflower, but want to step it up at some point and get creative. I’m sure that butternut squash and carrots would throw your traditional fajita dish into a twist, one that you could later use to create an awesome base for a spicy soup. Other ways I’m excited to use my new cast iron: vegan frittatas and apple pies. Stay tuned!

11 cloves garlic, minced

2 red bell peppers, thinly sliced into 4 inch pieces

2 yellow bell peppers, thinly sliced into 4 inch pieces

1 large yellow squash, thily sliced into 4 inch pieces

1 large zucchini, thinly sliced into 4 inch pieces

1 small yellow onion, minced

1 small shallot, minced

1 jalapeno, minced (optional)

1 tablespoon chili powder

1 tablespoon cayenne

¼ tablespoons chili flakes

½ teaspoon cumin

Salt & pepper to taste.

Sautee garlic, shallots, and jalapeno for 5 minutes.

Add onion and sauté until transparent.

Add squash, zucchini, bell peppers, and spices.

Sauté for approximately 20-25 minutes until desired softness is reached.

Serve with rice & beans, avocado, and lime.