Roasted Mexican Vegetables
These roasted Mexican vegetables are a great, healthy side dish! Tender veggies with crisp edges are perfect for enjoying as a flavorful side dish or filling in your favorite Mexican meals.
Servings: 4
Ingredients
- 1 zucchini halved lengthwise and sliced
- 1 yellow squash halved lengthwise and sliced
- 1 red bell pepper sliced, seeds and membranes removed
- 2 jalapeños seeds and membranes removed, chopped into 1 inch pieces
- 1 red onion chopped into 1 inch pieces
- 2 carrots halved lengthwise, chopped into 1 inch pieces
- 1 bunch radishes (approx .5 lbs) chopped into 1 inch pieces
- 2 tablespoons extra virgin olive oil
Fajita Seasoning Blend
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne
Instructions
- Preheat oven to 400 degrees F.
- Line a large baking sheet with a silicone baking mat or parchment paper.
- Prepare all of the vegetables and spread on the baking sheet.
- Drizzle with the extra virgin olive oil.
- Combine the seasoning blend in a small bowl.
- Sprinkle the seasoning evenly over the vegetables, stir to combine.
- Ensure the vegetables are spread in an even layer on the baking sheet.
- Bake for 25-30 minutes, tossing the vegetables once halfway through the bake time.
- Remove from the oven, and serve immediately.
Video
Notes
Baking Sheet: Depending on the size of your baking sheet you may need to divide the vegetables onto 2 sheets to ensure they are nicely spread out for baking, if too close they won’t get crisp edges.
- Storage: store any leftovers in an airtight container for up to 5 days in the refrigerator.
- Reheating: to get the crisp texture back to your veggies when reheating, you can spread out on a lined baking sheet and bake at 400 degrees F for 4-6 minutes until warmed through. You can also sauté in a skillet until warmed.
- Freezer: allow vegetables to cool completely, then spread across a clean baking sheet lined with a silicone mat or parchment paper. Allow to freeze overnight, then remove and store in a freezer safe container or bag. These veggies can be stored in the freezer for up to 6 months.
Nutrition
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 620mg | Potassium: 522mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6523IU | Vitamin C: 69mg | Calcium: 41mg | Iron: 1mg