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.