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Description
Although you could very easily prepare this recipe in a skillet I’m of the opinion that cooking on a flat top griddle is way more enjoyable. I’ve had my Blackstone Griddle for the past five years and haven’t had a single issue with it. If you are interested in purchasing one I would also recommend the Blackstone brand accessories kit that comes with a spatula, bottles (for water and oil), and a scraper to clean the griddle.
With the recommended tools out of the way let’s dive into the recipe. Red onion, red bell pepper, olive oil, and garlic salt comprise this recipe. Although you could feel free to throw in some mushrooms, broccoli, jalapeños, garlic, or cauliflower.
That being said, there is something magical about the simplicity of sautéd peppers and onions. It could be just me but the smell of that combo reels me in every time.
The most common type of cut for the veggies in fajitas is the Julienne cut. Which is just a fancy word for thinly sliced. I think this boils down to personal preference. If you like thicker veggies in your fajitas then make it a reality and go for it.
Oil selection is also very important when grilling on a flat top griddle. Generally speaking you want an oil that has a high smoke point. That means that vegetable oil and canola oil will the the go to selection nine times out of ten.
Oil selection is also important in helping to build up the seasoning on the griddle. Much in the same way that you season cast iron to help it become non-stick. Applying vegetable oil or canola oil during the cleaning process will help both protect the griddle and help it become buttery smooth to cook on. An ideal situation when cooking Easy Vegan Pancakes.
As demonstrated in the YouTube Short the trick is to periodically squirt the vegetables with a water bottle. This helps to steam the veggies. Typically, after I add water to the veggies I will let the liquid cook away. Then using the metal spatulas I like to move and turn the veggies. This helps to evenly cook everything and also helps assure that they don’t get too burned on one side. A little charring is the goal but like most things in life we are shooting for balance.
There’s a walk way behind my house and on more than several occasions when I’ve cooked this recipe on the griddle I’ve received compliments. Imagine food truck smells at your convenience on your back porch.
This recipe gets used primarily for when I make Impossible Burritos. But I have also included it in homemade Air Fried Falafel sandwiches. It may also work well as a topping on couscous or a quinoa dish.
Ingredients
1/4 of a medium red onion, sliced
1/2 of a red bell pepper, sliced into strips
1/4 teaspoon garlic salt
1 Tbsp. olive oil
Directions
- In a large bowl add all the ingredients and mix until evenly coated.
- Heat the griddle to medium-high heat and add 1 Tbsp. of canola oil to the surface. Then add the onion and bell pepper mixture.
- Every few minutes squirt water on the onions and peppers and using a pair of metal spatulas turn and continue to cook. Allowing the water to evaporate. Cook a few minutes before repeating the process.
- The peppers and onions are done when the onions are translucent and the peppers have some nice charred marks. The typical cook time varies but it is usually about 10 – 15 minutes.