This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.

Prep time Total time
20m 1h10m

Ingredients

Ingredient Quantity
olive oil 1/4 cup
red wine vinegar 1/4 cup
dried oregano 1 tsp.
chili powder 1 tsp.
garlic salt to taste
salt and pepper to taste
white sugar 1 tsp.
zucchini, julienned 2 small
yellow squash, julienned 2 medium small
onion, sliced 1 large
green bell pepper, cut into thin strips 1
red bell pepper, cut into thin strips 1
olive oil 2 Tbsp.
whole kernel corn, drained 1 (8.75 oz.) can
black beans, drained 1 (15 oz.) can

Directions

  1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
  2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Source: allrecipes.com