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4.5 from 12 votes

Mexican Roasted Vegetables

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Calories: 63 kcal
Course: Side Dish
Cuisine: Mexican

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

    Cup of Yum
  1. Chop vegetables and place on a large baking sheet in a single layer.
  2. Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
  3. Bake at 425˚F for 15-20 minutes or until vegetables are tender.
  4. Remove from oven and squeeze lime juice over top. Enjoy!

Nutrition Information

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

% 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.