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.

Course Side Dish

Cuisine American, Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 169kcal

Author Tania Sheff

Ingredients

3 small multi-colored bell peppers, cut into stripes
1 medium red onion, cut into stripes
3 small portobello mushrooms, cut into medium pieces

Seasoning

¼ cup olive oil
1 tsp. garlic powder
1 tsp. pureed chipotles in Adobo sauce (or ⅓ tsp. chili powder)
½ tsp. cumin powder
½ tsp. paprika
½ tsp. sea salt

Instructions

In a small bowl or cup, mix together the olive oil and the spices. Then set it aside.
Place all of the vegetables into a large mixing bowl and pour the spiced oil on top. Mix everything very well.
Line a large baking sheet with parchment paper or a silicone mat and evenly spread the vegetables out on it.
Roast the Fajita Vegetables at 425°F for about 25 minutes, or until the vegetables have softened and browned. Serve warm.

Video

Notes

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.

Nutrition