The Best Mexican Roasted Vegetables


Mexican roasted vegetables are so easy to make and ready in under 30 minutes. Great in tacos, burritos, salads, nachos or as a simple side dish.

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

25 Minutes

Vegan, Gluten Free, Dairy Free, Whole30, Paleo, Low Carb


– Red onions – Bell pepper – Zucchini – Yellow squash – Olive oil – Chili powder – Cumin – Garlic powder – Salt

Step 1

Preheat the oven to 425F. Chop the veggies into 1/2 inch cubes.


Step 2

Add the veggies to large bowl. Drizzle with olive oil and add the spices. Stir well.


Step 3

Arrange the spiced vegetables on a large baking sheet in one layer.


Step 4

Roast at 425F for 25 minutes. After 15 minutes, take out of the oven and stir around the veggies.


Ways to use

– Tacos – Burritos – Burrito bowls – Salads – With eggs – In frittatas – Mexican lasagna – On nachos – In taquitos