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–+ servings

Sous Vide Fajita Vegetables

Created by: Sarah Mock
Sous Vide Fajita Vegetables.
prep time5 minutes
cook time1 hour
Additional Time 3 minutes
total time1 hour 8 minutes
Makes 4 cups

Ingredients

  • 1 Purple onion
  • 1 White onion
  • 3 Bell Peppers
  • 1 Tablespoon Olive oil
  • Salt and pepper

Instructions
 

  • Slice the vegetables in ½" 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. [mv_img id="43539"]
  • 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. [mv_img id="43542"]

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

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