Roasted Vegetables for Mexican Nite
Bring vibrant flavor to your table with "Roasted Vegetables for Mexican Nite," a colorful, nutrient-packed side dish that's bursting with bold, smoky spices and citrusy freshness. This easy recipe combines red, yellow, and green bell peppers, zucchini, cherry tomatoes, red onion, and sweet corn—all roasted to caramelized perfection with a seasoning blend of chili powder, cumin, smoked paprika, and garlic. Finished with fresh cilantro and a squeeze of lime, these vegetables are perfect for elevating taco night or adding a healthy, flavorful twist to burritos, quesadillas, or bowls. Simple to prepare in just 40 minutes, this oven-roasted medley is a versatile, crowd-pleasing addition to any Mexican-inspired feast.
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Recipe Information
Ingredients
- 3 whole Bell peppers (red, yellow, green)
- 2 whole Zucchini
- 1 whole Red onion
- 1 pint Cherry tomatoes
- 1 cup Sweet corn (kernels, fresh or frozen)
- 3 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (fresh, chopped)
- 1 whole Lime
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
Wash and prepare the vegetables: cut the bell peppers into strips, slice the zucchini into coins, and cut the red onion into wedges. Keep the cherry tomatoes whole.
In a large mixing bowl, combine the prepared vegetables (bell peppers, zucchini, red onion, and cherry tomatoes) and the sweet corn kernels.
Drizzle the olive oil over the vegetables and sprinkle with chili powder, cumin powder, smoked paprika, garlic powder, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasoning.
Spread the seasoned vegetables out in a single layer on the prepared baking sheet, ensuring there's enough room for roasting to avoid steaming.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized at the edges.
Remove the roasted vegetables from the oven and transfer them to a serving dish.
Sprinkle the chopped cilantro over the top and squeeze fresh lime juice over the vegetables just before serving.
Serve warm as a side dish, or use them as a filling for tacos, burritos, or quesadillas. Enjoy your colorful and zesty Mexican-inspired dish!
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6159 mg | 268% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 70.5 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
