Sous Vide Fajita Vegetables

Sous vide fajita vegetables will change the way you make fajitas! Full of flavor, crisp, tender and charred all at the same time these delicious fajita vegetables pair perfectly with sous vide flank steak fajitas.  

Be sure to check out my complete collection of sous vide recipes.

Fajita Vegetables Ingredients:

• Purple onion
• White onion
• Bell Peppers
• Olive oil
• Salt & Pepper

Why are sous vide fajita vegetables so good?

I love fajita vegetables cooked by sous vide because the the vegetables hold their shape, they are crisp and the cells of the vegetables still have juices in them. By searing on a super hot grill pan, cast iron pan or in a grill basket on the grill the vegetables are able to get the char that we all love in our fajita vegetables.

How do you bag up fajita vegetables for sous vide cooking?

1. Slice the vegetables in 1/2″ slices.
2. In a gallon size bag, drizzle in about a tablespoon of olive oil.
3. Add the vegetables in a single layer, but no more than 2 layers.
4. Vacuum and seal the bag.
5. If using a gallon zip top bag, remove as much air as possible from the bag and seal.

How to sous vide peppers and onions:

1. Heat the water bath to 140.
2. Submerge the vegetable bag in the water.
3. If using a gallon zip top bag, open the bag a tiny bit and slowly lower the bag into the water so the forces the air out of the bag. Close the bag when all the air is pressed out. 
4. Cook for 1 hour.

Can I cook sous vide these vegetables in less time?

Alternately fajita vegetables can be cooked in less time. The temperature needs to be in creased and the time will be decreased.

• 190 for 10 minutes
• 180 for 25 minutes

How to finish off the vegetables

1. Clip one end of the vacuum bag and allow the extra liquid to drain out.
2. Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
3. Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute.
4. Serve with fajitas.

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Yield: 4 cups

Sous Vide Fajita Vegetables

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Sous vide fajita vegetables will change the way you make fajitas! Full of flavor, crisp, tender and charred all at the same time these delicious fajita vegetables pair perfectly with sous vide flank steak fajitas. 

Prep Time 5 minutes

Cook Time 1 hour

Additional Time 3 minutes

Total Time 1 hour 8 minutes

Ingredients

• 1 Purple onion
• 1 White onion
• 3 Bell Peppers
• 1 Tablespoon Olive oil
• Salt & Pepper

Instructions

1. Slice the vegetables in 1/2" slices.
2. In a gallon size bag, drizzle in about a tablespoon of olive oil.
3. Add the vegetables in a single layer, but no more than 2 layers.
4. Vacuum and seal the bag.
5. If using a gallon zip top bag, remove as much air as possible from the bag and seal.

1. Heat the water bath to 140.
2. Submerge the vegetable bag in the water.
3. If using a gallon zip top bag, open the bag a tiny bit and slowly lower the bag into the water so the forces the air out of the bag. Close the bag when all the air is pressed out. 
4. Cook for 1 hour.

Notes

How to finish off the vegetables

1. Clip one end of the vacuum bag and allow the extra liquid to drain out.
2. Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
3. Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute.
4. Serve with fajitas.

Alternately fajita vegetables can be cooked in less time. The temperature needs to be in creased and the time will be decreased.

• 190 for 10 minutes
• 180 for 25 minutes

Recommended Products

As an Amazon Associate and member of other affiliate programs, Savoring The Good, LLC may earn from qualifying purchases.

• 
  FoodSaver Vacuum Sealer Machine with Bags and Rolls Starter Kit
• 
  Lid for Sous Vide Container, with precision cut-out
• 
  LIPAVI Sous Vide Rack 7.8 x 6.4 Inch
• 
  LIPAVI 19 Qt Sous Vide Water Bath
• 
  Anova Culinary Sous Vide Cooker
• 
  ChefSteps Joule Sous Vide

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 75Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 77mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 1g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.