veggie fajita salad

When I first came up with the idea of a fajita salad, the vegetables were going to be grilled. But Mother Nature had a different plan. The clouds opened and it started POURING. So I went to plan B. The recipe definitely works with sautéed vegetables, but if you do have access to a grill {and it’s not storming terribly!} I think the flavors would only be enhanced with the grill. The great thing about the sautéed version is that the juices from the vegetables mixed with the olive oil creating it’s own dressing for the lettuce {and the sour cream and guacamole only add to this!} Also, I went with the cumin, chili powder, onion and garlic powder mixture for seasoning, but you could use store-bought taco seasoning as well 🙂 It was the perfect weeknight meal, and it’s great to know that this recipe can be made year-round! 

Veggie Fajita Salad

1 eggplant, thinly sliced

1 zucchini, thinly sliced

1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon cumin
1/2 tablespoon chili powder
Salt and pepper to taste
4-5 tablespoons olive oil
1 pint cherry tomatoes
1 large handful {per serving} spring mix
Optional toppings: shredded 4 cheese Mexican cheese, guacamole and sour cream

Heat olive oil in large skillet over medium heat. Add eggplant, zucchini, red and green peppers; season with the salt and pepper, cumin, onion powder, garlic powder and chili powder. Cook, stirring occasionally, until soft and beginning to brown, about 15 minutes. Add tomatoes to skillet and cook for another 2-3 minutes, just until the tomatoes are soft. To assemble: place lettuce on plate as a base and top with vegetable mixture. Add toppings, as desired.

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