Roasted Mexican Vegetables
User Reviews
5.0
3 reviews
Excellent
Roasted Mexican Vegetables
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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.
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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
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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.
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 Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
620mg
(26%)
Potassium
522mg
(15%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6523IU
(130%)
Vitamin C
69mg
(77%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 620mg | 26% |
| Potassium | 522mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6523IU | 130% |
| Vitamin C | 69mg | 77% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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