Mexican Roasted Vegetables
User Reviews
4.5
12 reviews
Excellent
Mexican Roasted Vegetables
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These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.
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Ingredients
- 1 red onion roughly diced
- 1 red bell pepper roughly diced
- ½ lb fresh broccoli cut into small florets
- ½ lb yellow squash cut into 1/4 in slices
- ½ lb zucchini squash cut into 1/4 in slices
- 1 green bell pepper roughly diced
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 tbsp fresh lime juice (juice of 1/2 lime)
Instructions
- Chop vegetables and place on a large baking sheet in a single layer.
- Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
- Bake at 425˚F for 15-20 minutes or until vegetables are tender.
- Remove from oven and squeeze lime juice over top. Enjoy!
Nutrition Information
Show Details
Serving
0.5cup
Calories
63kcal
(3%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
20mg
(1%)
Potassium
420mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1081IU
(22%)
Vitamin C
90mg
(100%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 63kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 20mg | 1% |
| Potassium | 420mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1081IU | 22% |
| Vitamin C | 90mg | 100% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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