Vegetable Fajitas

This is a very easy and quick and delicious use for summer vegetables. Saute a chopped onion and a teaspoon of whole cumin in a tablespoon of olive oil. Meanwhile, roast a whole green pepper or two in the flame of a gas stove or grill, turning until it's black all over. Let the onions simmer on low heat. Cut open the pepper, scrape out the seeds and membranes, and scrape off all the blackened skin. Chop it up and add it to the onions. Add a little salt and stir. If you stop now, you have a great dish already. Any of the following additions make it even better: Chopped Tomatoes roasted just like the peppers, with the skin scraped off. Sauteed summer squash. Diced boiled potatoes. Roasted Serrano or Jalepeno peppers if you like it hot. Add more ingredients and let it cook a little. Don't worry if it sticks to the bottom of the skillet, just add a little water and it will loosen. That gunk that sticks to the bottom is the BEST part. Serve with warm tortillas.

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