Mojo de Ajo Veggie Fajitas

Last weekend we were warming up with pretend camping, and this weekend we are heading off to do the real thing. Did I tell you that I love to camp? I grew up on yearly trips to Yosemite and Yellowstone, with Dad the Fisherman and Mom the Reluctant Camper and ten siblings in tow. We're not going anywhere as grand as a National Park, but there will be evergreens, Dutch oven cooking, hikes, and lots and lots of dirt. I'm most looking forward to the smell of bacon and maple intermingling with pine trees and temperatures that won't come anywhere near 100 degrees. All right, I'm just as excited as the charges, only I have neither their free time nor energy. I'd better get cracking. Before I go, I leave you with this veggie fajita recipe. Remember this post about my new favorite San Antonio Chicken fajitas? I thought I'd give it a go with pure veggies, and they were every bit as mouth-wateringly delicious. That Mojo de Ajo spice and garlic oil is spiffy stuff, kiddos. You've got to make some this weekend!

Mojo de Ajo Veggie Fajitas

Estimated Cost: $7.00 for four generous servings

FOR THE MOJO DE AJO

1/4 cup extra-virgin olive oil

3 tablespoons minced garlic (4 to 6 cloves)

3 tablespoons fresh lime juice (from 2 limes)

1 teaspoon red-pepper flakes

1/2 teaspoon coarse salt

FOR THE FAJITAS

1 tablespoon vegetable oil

1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)

1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices

1 large red bell pepper, sliced into 1/2 inch strips

2 medium zucchini, sliced into 1/2 inch strips

1 cup corn kernels

Coarse salt and freshly ground pepper

12 small corn tortillas (about 6 inches), warmed

Guacamole, for serving
Pico De Gallo, for serving

Sour cream, for serving

Shredded mild cheddar cheese,for serving

DirectionsMake the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.Make the fajitas: Heat a large skillet (preferably cast-iron) over high heat. Add oil, and gently swirl to coat. Add onion and bell peppers, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add zucchini, corn and 1 teaspoon salt, and cook, stirring frequently, until vegetables are browned and tender, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.
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