Mexican roasted vegetables are the perfect side dish for your your next Tex-Mex meal, taco night, or addition to a taco salad. Made with simple ingredients and flavorful spices like chili powder, cumin, and coriander.
These roasted Mexican vegetables are not only easy to prepare, but they're absolutely filled with warm savory flavor and a hint of spice. Perfect for adding veggies to your next taco salad, use as a fajita topping, or add as a side dish to your next entrée.
Thick sliced zucchini, yellow squash, red bell pepper, and onion are tossed in olive oil and a blend of savory spices to make this simple roasted veggie recipe. The perfect way to add more vegetables to your meals.
Roasting is my favorite way to prepare vegetables (like my roasted zucchini and broccoli). The reason roasting makes vegetables taste so good? Roasting evaporates some of the water from your vegetables, concentrating their flavor and caramelizing the edges, adding a hint of sweetness.
Ingredients and substitutions
- Vegetables - I used zucchini, yellow squash, red bell pepper, and onion. Other great roasting vegetables include brussels sprouts, broccoli, and cauliflower. Remember the more dense your vegetable, the smaller you'll want to slice it to keep the same cook time.
- Olive oil - Any neutral cooking oil works in this recipe.
- Seasoning - Chili powder, cumin, coriander, garlic powder, oregano, and salt add a complex, savory, and slightly spicy flavor to your veggies.
- Fresh cilantro - I like to sprinkle some fresh chopped cilantro on top of my roasted veggies just before serving. If you don't like cilantro, it can be substituted with parsley or omitted entirely.
What veggies are good in Mexican food?
I chose a few common vegetables found in Mexican cooking, including zucchini, yellow squash, bell pepper, and onion.
Corn, potatoes, poblano peppers, and avocado are a few other common vegetables found in Mexican cooking. Here's a great article about traditional Mexican fruits and vegetables: 7 Traditional Mexican Vegetables and Fruits
How to prevent soggy vegetables
Zucchini and yellow squash have a very high water content - they're about 90 to 95% water. To help prevent your vegetables from getting soggy, here are a few tips:
- After slicing your zucchini and yellow squash, they'll begin to 'sweat' as they sit. Pat your squash dry with a paper towel just before tossing in the olive oil and spices.
- Take care not to overcook your squash in the oven. Zucchini cooks fairly quickly in the oven, needing only 16-18 minutes at most to cook through (when thick sliced).
- Slice your zucchini and yellow squash into thick, ½ inch circles. Thin zucchini cooks faster.
- Slice heartier vegetables, like bell pepper, broccoli, or brussels sprouts, into smaller pieces. These vegetables take longer to cook, so slicing them smaller gives them similar cook time when paired with squash.
Ways to serve roasted vegetables
Serve these Mexican roasted vegetables in a variety of ways:
- As a fajita topping over your favorite meat filling.
- Added to a taco salad.
- In a tortilla with lettuce and your favorite dressing as a light wrap.
- As a side dish with your favorite main course, like meatloaf, grilled chicken, or pork chops.
- Stir into cooked rice for a filling side dish.
- Add to marinara sauce and serve over pasta.
Mexican Roasted Vegetables
- 2 small zucchini
- 2 small yellow squash
- 1 onion
- 1 red bell pepper
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon oregano
- 2 tablespoons fresh cilantro, chopped
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper, or lightly spray with cooking spray, and set aside.
- Slice zucchini and yellow squash into thick, ½ inch slices and pat dry, and slice onion and red bell pepper into slightly smaller slices.
- Add vegetables to a large bowl. Drizzle with olive oil, then add salt, garlic powder, chili powder, cumin, coriander, and oregano. Toss until vegetables are evenly coated.
- Spread into an even layer on prepared baking sheet. Bake for about 16-18 minutes, or until lightly browned and cooked through to your liking. Optionally, broil for 1-2 minutes to add color to your vegetables (watch carefully and do not walk away while broiling).
- Top with fresh cilantro and serve warm.
- If substituting with heartier vegetables like brussels sprouts, broccoli, or cauliflower, slice vegetables smaller, especially when paired with quick-cooking vegetables like zucchini.
- To prevent mushy squash - take care not to overcook. Slice squash and zucchini into thick slices, and pat dry with a paper towel before tossing in spices.