Fajita Roasted Vegetables

Golden brown, crisp-tender vegetables, roasted with fajita seasoning (the dry spice mix) so each bite delivers a zesty combination of chili, cumin, garlic, onion, paprika, and more. And guess what? I used store-bought fajita seasoning, so I got this colorful, flavorful dish to the table in 20 minutes flat! So easy, I’m embarrassed to call it a “recipe”. But so delicious, I will.

Any veggies work: I chose bell pepper and zucchini for this dish - because that's what I had handy. You can use any vegetable you have in your fridge, including broccoli, baby broccoli, cauliflower, mushrooms, carrots, potatoes, and so on. Just cut the vegetables in roughly the same size, they cook at the same time as each other.

Fajita Roasted Vegetables

2 red, yellow, orange or green bell peppers, seeded and cut into 3-inch pieces
2 medium zucchini, cut into 3-inch pieces
1 tablespoon olive oil
1 tablespoon powdered fajita seasoning (powdered spice mix)
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Place the peppers and zucchini in a large bowl. Add the olive oil and toss to coat. Add the fajita seasoning and toss to coat.
Transfer the vegetables to the prepared baking pan. Season with salt and pepper (don't over-salt if your seasoning mix has lots of salt too).
Roast for 15 minutes, until the vegetables are crisp-tender.

Serves 4