Mexican Roasted Vegetables Recipe

Recipe By Slurrp

Mexican roasted vegetables are a flavorful and healthy side dish that can be enjoyed on its own or as a filling for tacos or burritos. This dish combines a variety of colorful vegetables like bell peppers, zucchini, and red onions, with Mexican spices like cumin, chili powder, and paprika. The vegetables are roasted until tender and slightly charred, bringing out their natural sweetness. Serve these delicious roasted vegetables as a side dish with grilled meats or as a vegetarian main course.

4.9
28 Rating -
Rate
Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Mexican Roasted Vegetables
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ingredients serve

Ingredients for Mexican Roasted Vegetables Recipe

  • 1/4 Bell Peppers, Sliced
  • 1/4 Zucchini, Sliced
  • 0.13 Red Onion, Sliced
  • 0.13 cup Cherry Tomatoes
  • 1/4 tablespoon Olive Oil
  • 0.13 teaspoon Ground Cumin
  • 0.13 teaspoon Chili Powder
  • 0.06 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • as needed Fresh Cilantro, For Garnish

Directions: Mexican Roasted Vegetables Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, toss together the sliced bell peppers, zucchini, red onions, and cherry tomatoes.
  • STEP 3.Drizzle the vegetables with olive oil and sprinkle with cumin, chili powder, paprika, salt, and pepper. Toss to coat evenly.
  • STEP 4.Spread the vegetables in a single layer on the prepared baking sheet.
  • STEP 5.Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred, stirring once halfway through.
  • STEP 6.Remove from the oven and let cool slightly before serving.
  • STEP 7.Garnish with fresh cilantro and serve as a side dish or use as a filling for tacos or burritos.

Cooking Tips

  • Feel free to customize the vegetables used in this recipe based on your preferences. You can add or substitute with vegetables like corn, sweet potatoes, or mushrooms.
  • For extra heat, add a pinch of cayenne pepper or crushed red pepper flakes to the spice mixture.
  • To make the roasted vegetables even more flavorful, squeeze some fresh lime juice over them before serving.

Storage and Serving

  • Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the vegetables in the oven or microwave before serving.
  • Serve the roasted vegetables as a side dish with grilled meats, as a filling for tacos or burritos, or as a topping for salads.
Nutrition
value
88
calories per serving
5 g Fat3 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    < 1mg
  • Vitamin A
    954mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    25mg
  • Manganese
    < 1mg
  • Phosphorus
    63mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp