Mexican Roasted Vegetables

Mexican roasted vegetables are a delicious side dish or can be used in dishes like tacos, burritos, salads, and more. Ready in just 25 minutes, these roasted Mexican veggies are great for meal prep, easy to make and made with simple ingredients.

Course dinner, Side Dish

Cuisine Mexican, South American

Keyword Mexican roasted vegetables, roasted Mexican veggies

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 116kcal

Author Samantha Rowland

Ingredients

2 medium red onions
1 medium bell pepper
2 medium zucchini
2 medium summer squash
2 tsp chili powder
1.5 tsp sea salt
1 tsp garlic powder
1 tsp ground cumin
1.5 tbsp olive oil

Instructions

Preheat the oven to 425F.
Chop the vegetables. Cut the onions into 1/2 inch cubes, chop the zucchini and summer squash into 1/2 inch cubes (cut the squash into 4, then cut into cubes), chop the bell peppers into 1/2 inch cubes.
Add the veggies to a bowl. Add the olive oil and spices to the bowl and stir well.
Dump the veggies onto a extra large baking sheet. Bake in a 425F oven for 25 minutes. After 15 minutes, take the veggies from the oven, stir them and return to the oven to cook an additional 10 minutes.

Notes

Top tips

Be sure to coat the vegetables well with the spices before roasting. This helps to ensure that everything is super flavorful after cooking.
Cut the zucchini and squash a little thicker so that they retain a good texture when roasting. If you cut them too thin, they can get mushy.
Use an extra large baking sheet to ensure that the veggies have room to spread out so they can get air flow around them in the oven. This helps to ensure that everything cooks evenly and is done at the same time. I use these large stainless steel pans, they are easy to clean and never rust!
To double this recipe, you will need two large sheet pans. Half way through cooking, rotate the pans to ensure they get evenly cooked.
If you are short on time - prep the veggies in advance. You can cut the onions, pepper and squash up to 3 days in advance. Simply store the cut veggies in an airtight bag or container in the fridge until you are ready to prep.
This recipe is not spicy. If you want to add some spice, add about 1/2 teaspoon of crushed red pepper flakes, cayenne pepper or add some fresh or pickled jalapeno.

Storing leftovers

Fridge: Store leftover roasted Mexican vegetables in the fridge for up to 4 days.
Reheating leftovers: cook in the microwave 1:30 – 2 minutes or reheat in a skillet over medium heat for 5-7 minutes until heated through.
Freezer: I don’t recommend freezing leftovers since the cooked zucchini and summer squash get watery when frozen and defrosted.

Nutrition