In a large bowl combine olive oil, vinegar, oregano, chiloi powder, garlic salt, salt, pepper and sugar. To the marinade, add teh succhini, squash, onion, bell peppers. Marinate veggies in fridge for between 30 min-24 hours.
Heat oil in large skillet over medium-high heat. Drain veggies and saute until tender, about 10-15 minutes. Stir in the corn and beans, increase heat to igh for 5 minutes to brown veggies.
Originally Submitted
2/28/2010
0 Out of 5 from
0 reviews
You can add this Vegan Fajitas recipe to your own private DesktopCookbook.
