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.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Servings: 5servings
Calories: 77kcal
Ingredients
2smallzucchini
2smallyellow squash
1onion
1red bell pepper
2tablespoonsolive oil
½teaspoonsalt
½teaspoongarlic powder
½teaspoonchili powder
¼teaspooncumin
¼teaspooncoriander
¼teaspoonoregano
2tablespoonsfresh cilantro, chopped
Instructions
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).
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.