For my project work, I often travel to Mt. Vernon, WA. A couple times me and my colleague, Nidhi, had lunch at a Mexican restaurant out there called Cocina. I really liked their fajitas. The veggies in that dish were simply juicy and yummy and just so very tasty. I wanted to experiment with that taste myself.
So when last time Nidhi visited our place and we invited him over for dinner, I got an excuse to do just that. Well, I figured my experiment was successful when Nidhi took another helping of this side dish and ate it just like that! My dear hubby also enjoyed this dish very much.
So go ahead, give it a try. I’m sure you won’t be disappointed.
- - Use your grater directly on the washed-clean surface of about 1-2 oranges to get about 2 tsp. of grated orange peel
- - ½ cup orange juice - I squeezed fresh juice, but I believe you could use ready made one too.
- - 1 Tbs. fresh lime juice - I used the one from the bottle ;-)
- - 3 tsp olive oil
- - 1 Tbs. chili powder
- - About 5-6 cloves of garlic
- - 1 medium to large onion
- - ¼ tsp. salt
- - ¼ tsp. freshly ground black pepper
- - Peppers (red, yellow, orange and green) - 1 each
- - Zucchini - 1 medium
- - Squash - 1 medium
- - Onion - 1 medium
- - 1 tsp olive oil
- In a blender, blend together all marinade ingredients till they form a smooth, but not too thick paste.
- In a separate container combine the veggies with marinade. Make sure all veggies are well coated with marinade and let the mixture sit for about 2 hours, stirring occasionally.
- When the veggies are ready, heat a pan and 1 tsp of olive oil.
- Once oil gets heated, add in the marinated veggies.
- Adjust salt & pepper and cook till done, stirring now and then.