Mexican Roasted Vegetables (Easy Oven-Roasted Veggie Side)

Mexican roasted vegetables in a large white bowl, napkin on the side.

Mexican Roasted Vegetables (Easy Oven-Roasted Veggie Side)

These Mexican roasted vegetables are an easy, flavorful side dish made with bell peppers, squash, and red onion tossed in spices and roasted until perfectly tender. Ready in about 30 minutes, they’re perfect for tacos, burrito bowls, and meal prep.

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 teaspoons chili powder
1.5 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1.5 tablespoons 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.
2 medium red onions, 1 medium bell pepper, 2 medium zucchini, 2 medium summer squash
Add the veggies to a bowl. Add the olive oil and spices to the bowl and stir well.
2 teaspoons chili powder, 1.5 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1.5 tablespoons olive oil
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

Cut veggies evenly (and not too thin) - Cut the zucchini and squash a little thicker so they hold their texture. If cut too thin, they can become mushy.
Use a large sheet pan - Spread the vegetables out on a large baking sheet so they have room to roast instead of steam. This helps them cook evenly and develop better texture.
Coat well with oil and spices - Make sure the vegetables are evenly coated before roasting so everything is well seasoned and flavorful.

Storing leftovers

Fridge: Store leftovers 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