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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Course: Side Dish
Cuisine: Mexican , Tex-Mex

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. 
  2. Line a large baking sheet with a silicone baking mat or parchment paper. 
  3. Prepare all of the vegetables and spread on the baking sheet. 
  4. Drizzle with the extra virgin olive oil. 
  5. Combine the seasoning blend in a small bowl. 
  6. Sprinkle the seasoning evenly over the vegetables, stir to combine. 
  7. Ensure the vegetables are spread in an even layer on the baking sheet. 
  8. Bake for 25-30 minutes, tossing the vegetables once halfway through the bake time. 
  9. 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

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

% 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.