Fajita Vegetables

These Fajita Vegetables are so easy to make and pack tons of flavor into one dish. Made with an assortment of fresh vegetables and spices, they are roasted to golden brown perfection.

These Fajita Vegetables make an amazing side dish for so many meals. Coated with simple seasonings, these peppers, onions, and mushrooms are roasted to release tons of flavor. The cooking method gives the vegetables a chance to soften and give off a hint of sweetness. The addition of pureed chipotles in adobo sauce gives it some smoky, tangy heat that you're going to love.

There are many variations to this recipe, so you can tweak it to make it work for your tastes. From the sauce to the actual veggies used, this dish is so versatile. It's also a breeze to make, so whether it's a family dinner or a quick weeknight meal, these Fajita Vegetables are just what you're looking for. Let's talk about what you'll be using to make this tasty dish.

Video Tutorial

What you'll need

• Vegetables. I used multi-colored bell peppers, red onion, and portobello mushrooms. But other veggies can be used as well.
• Olive Oil. Or any other oil of choice.
• Spices. Paprika, garlic powder, cumin powder, salt, and chipotles in adobo sauce.

How to make it

1. In a small bowl or cup, mix together the olive oil and the spices. Then set it aside.

2. Place all of the vegetables into a large mixing bowl and pour the spiced oil on top. Mix everything very well.

3. Line a large baking sheet with parchment paper or a silicone mat and evenly spread the vegetables out on it.

4. Roast the Fajita Vegetables at 425°F for about 25 minutes, or until the vegetables have softened and browned. Serve warm.

Tips for the best Fajita Vegetables

• Chop the vegetables to similar sizes. So the vegetables will roast evenly and thoroughly, chop them to about the same size. If some are bigger than others, they may burn or be undercooked.
• Coat them thoroughly with the oil mixture. This not only distributes the spices all over the vegetables, but also helps them brown, releasing even more delicious flavor.
• Use fresh vegetables if possible. Frozen vegetable mixes are easy to find, but they can incorporate too much moisture into the dish, causing the veggies to steam rather than roast.
• Use up your extra chipotles in adobo sauce. If you have extra from the can you opened, make use of it in this Baked Portobello Mushrooms recipe. Or find out how to store and freeze it.

Add-ins and Substitutes

• Substitute different vegetables. Other veggies that can be used in this recipe include broccoli, cauliflower, green beans, zucchini, snap peas, or asparagus.
• Add herbs. Try this recipe with fresh herbs, such as rosemary, thyme, cilantro, basil, or parsley. Fresh is best because it adds the most flavor.
• Substitute the chipotles. If you can't find chipotles in adobo sauce, they can be substituted with chili powder. You only need about ⅓ tsp. when making this substitution.
• Add a sauce. Instead of the oil and spice mixture, you can make this with a sauce like pesto, Roasted Pepper Sauce, Chermoula Sauce, or even top it with Vegan Cashew Cheese Sauce.

How to Store

Store these Fajita Vegetables in the refrigerator in an airtight container for up to 5 days. You can reheat them in the oven or in the microwave until warmed through.

What to Serve with it

• Main dishes. Serve this as a side dish to Baked Portobello Steaks, Amazing Lentil Chili, Whole Roasted Cabbage, and Eggplant Roulades.
• Pasta. Add these on top of a favorite pasta dish, such as Sun Dried Tomato Pasta, Creamy Lemon Spaghetti, or Mushroom Bolognese Pasta.
• Grains. Toss these delicious Fajita Vegetables with cooked quinoa, barley, rice, or couscous. You can also add them to Quinoa Tabbouleh Salad or Spinach Rice.
• Potatoes. Pair this side dish with some Garlic Smashed Potatoes, Vegan Scalloped Potatoes, or Mexican Stuffed Sweet Potatoes.

These Fajita Vegetables are flavorful, tender, and easy to make. This recipe is a great addition to your table because it goes well with almost any dish and is versatile enough to be a real crowd pleaser. I hope you love it as much as I do.

More tasty Mexican inspired vegan recipes:

• Mexican Quinoa Salad
• Mexican Stuffed Sweet Potatoes
• Vegan Walnut Taco Meat
• Black Bean Tacos
• Rice and Beans