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?
- Slice the vegetables in 1/2″ slices.
- In a gallon size bag, drizzle in about a tablespoon of olive oil.
- Add the vegetables in a single layer, but no more than 2 layers.
- Vacuum and seal the bag.
- 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:
- Heat the water bath to 140.
- Submerge the vegetable bag in the water.
- 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.
- 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
- Clip one end of the vacuum bag and allow the extra liquid to drain out.
- Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
- Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute.
- Serve with fajitas.
More Sous Vide Vegetable Recipes:
Sous vide potatoes with rosemary | Sous vide asparagus | Sous Vide Pickled Onions | Sous vide Pickled Vegetables | Sous Vide Cauliflower
Sous Vide Fajita Vegetables
Equipment
Ingredients
- 1 Purple onion
- 1 White onion
- 3 Bell Peppers
- 1 Tablespoon Olive oil
- Salt & Pepper
Instructions
- Slice the vegetables in 1/2" slices.
- In a gallon size bag, drizzle in about a tablespoon of olive oil.
- Add the vegetables in a single layer, but no more than 2 layers.
- Vacuum and seal the bag.
- If using a gallon zip top bag, remove as much air as possible from the bag and seal.
- Heat the water bath to 140.
- Submerge the vegetable bag in the water.
- 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.
- Cook for 1 hour.
Notes
How to finish off the vegetables
- Clip one end of the vacuum bag and allow the extra liquid to drain out.
- Heat a cast iron pan, grill pan or vegetable basket on a grill to high and the point of smoking.
- Grill the vegetables until they have a char on a few edges stirring every 30 seconds to 1 minute.
- 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
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.