1/2 Green Pepper 1/2 Red Pepper 1/2 Onion 1 Tomato 1 Tbs. Olive Oil 1 Pinch Salt and Pepper
Heat Oven To 375°
Slice onion and peppers into long pieces.
Cut tomato into wedges.
Place all ingredients, minus tomato, into a mixing bowl.
Mix well.
Place peppers and onion onto a sheet pan.
Roast vegetables in the oven for 12 minutes.
Remove pan from oven.
Heat a cast iron skillet over high heat.
Brush or spray the pan with 1/2 teaspoon of oil.
When pan is very hot, add tomatoes.
Let tomatoes cook on one side for 15 seconds.
Add vegetables to the pan.
Let vegetables char on one side for about a minute.
Flip over tomatoes and vegetables.
Let vegetables char for another minute more.
Remove fajita vegetables from the pan and serve.
Can also bring the hot skillet to the table and serve right out of the pan as they do in many restaurants.
Note: The way they get the vegetables to sizzle in the restaurant is to add a couple of tablespoons of butter to the hot pan at the last minute, a step that you need not do at home.
