*  Exported from  MasterCook Mac  *
 
                             Vegetable Fajitas
 
 Recipe By     : The Garden of Earthly Delights Cookbook by Shea MacKenzie
 Serving Size  : 4    Preparation Time :0:35
 Categories    : Mexican                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         fresh asparagus -- cut in 1 pieces
    2      tablespoons   olive oil
    3      large         zucchini -- thinly sliced
    2      large         yellow onions -- sliced
    1      large         green bell pepper -- cut in thin strips
    1      large         red bell pepper -- cut in thin strips
    1                    jalapeno chile pepper, halved -- seeded and julienned
   12                    flour tortillas
 
                         Marinade:
    2      tablespoons   tequila
    2      tablespoons   olive oil
    1      tablespoon    balsamic vinegar
    1      tablespoon    lime juice
    3                    garlic cloves -- crushed
    1      tablespoon    minced fresh basil (or 1 t. dried)
      1/2  teaspoon      chili powder
      1/2  teaspoon      sea salt
      1/2  teaspoon      freshly ground black pepper
 
 1.  Place the asparagus in a steamer and cook over simmering water until
 tender-crisp (about 4 minutes).  Drain well and set aside.
 
 2.  Next, prepare the marinade.  In a large bowl, combine the tequila,
 olive oil, vinegar, lime juice, garlic, basil, chili powder, salt and
 pepper.  Add the asparagus, zucchini, and onions to the marinade and allow
 it to sit at room temperature for 20 minutes.
 
 3.  In a wok or large skillet, heat 1 tablespoon of oil until it is hot but
 not smoking.  Add the bell peppers and chiles, and stir-fry over high heat
 until the peppers begin to blister (5 to 7 minutes).  Transfer to a bowl
 and keep warm.
 
 4.  Drain the marinating vegetables and set them aside reserving the
 marinade.  Add another tablespoon of oil to the wok and stir-fry the
 asparagus, zucchini, and onions over high heat until they begin to brown
 (about 5 minutes).  Add the reserved peppers and cook until most of the
 liquid has evaporated (about 2 minutes).
 
 5.  Transfer the vegetables to a serving platter and enjoy immediately with
 warmed flour tortillas.
 
                    - - - - - - - - - - - - - - - - - -
 
 Serving Ideas : Serve with guacamole, Spanish Rice, and margaritas.
 
 _____