Sheet Pan Fajita Veggies

$For this sheet pan fajita recipe, you need fresh veggies for great taste. Here’s what I recommend: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 medium red onion, sliced - 2 zucchinis, sliced - 1 cup cherry tomatoes, halved These colorful veggies not only taste good, but they also look great on the plate! Seasonings bring out the flavor in the veggies. Here are the must-have spices: - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste These spices add depth and a little heat, making your fajita veggies pop. Garnishes can take your dish to the next level. Consider adding: - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can also mix in other veggies or add proteins, like chicken or beans, to make this meal your own. Check out the Full Recipe for more ideas! Start by preheating your oven to 425°F (220°C). This heat will help the veggies roast perfectly. While the oven warms up, grab a large baking sheet. Line it with parchment paper. This will keep the veggies from sticking and make cleanup easy. In a large mixing bowl, combine the sliced red, yellow, and green bell peppers with the red onion and zucchinis. Add the halved cherry tomatoes to the mix. Next, drizzle 3 tablespoons of olive oil over the veggies. Then, sprinkle on 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Finish by adding salt and pepper to taste. Toss everything together until the veggies are well-coated. This step brings out the flavor in each bite. Spread the seasoned veggies evenly on the prepared baking sheet in a single layer. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through, stir the veggies. This helps them cook evenly. You’ll know they’re ready when they are tender and slightly charred. Once done, take them out and let them cool slightly. Garnish with fresh cilantro and serve with lime wedges for extra zest. Enjoy your colorful sheet pan fajita veggies! For the full recipe, check the section above. To get that great bake, set your oven to 425°F (220°C). This high heat helps the veggies roast well. Spread the veggies out on the baking sheet. Don't crowd them. If they touch, they won't crisp. Stir them halfway through baking for even cooking. You want them tender and slightly browned. To boost flavors, use fresh spices. Fresh chili powder, cumin, and garlic powder make a big difference. Olive oil adds richness and helps the spices stick. Don’t forget to sprinkle salt and pepper. This simple step brings out the natural taste of the veggies. A squeeze of lime before serving adds brightness. For crisp veggies, watch the cooking time. Overbaking makes them soft. Aim for 25-30 minutes. If you want extra crunch, try broiling them for a few minutes at the end. Broiling gives a nice char without losing texture. You’ll love the balance of flavors and textures in your fajita veggies. Try the Full Recipe for more details! {{image_2}} You can easily add proteins to your fajita veggies. Chicken, shrimp, or beef work well. Just slice the meat into thin strips. Mix it with the veggies and spices before baking. This extra step adds protein and makes the meal heartier. If you're vegan, consider adding black beans or chickpeas. They boost protein and flavor. Feel free to get creative with your vegetable choices. Broccoli, mushrooms, or corn can add unique tastes. Use seasonal veggies for a fresh twist. Sweet potatoes or butternut squash work great too. Just remember to cut them into small pieces for even cooking. The more colors, the more fun your dish will be! Adjust the spices to suit your taste. If you like it spicy, add cayenne pepper or jalapeños. For a milder version, skip the chili powder. You can also swap cumin for coriander for a different flavor. Try adding lime juice or zest for a bright kick. Experiment until you find your perfect blend. After you make your sheet pan fajita veggies, let them cool. Once cool, put them in an airtight container. They will stay fresh for up to four days in the fridge. This makes it easy to enjoy them later. You can use them in wraps, salads, or as a side dish. Just remember to keep them covered to keep the flavors locked in. If you want to save your fajita veggies for longer, freezing is a great option. First, let them cool completely. Then, spread them out on a baking sheet. Freeze them for about an hour. This helps them not stick together. After that, transfer the veggies to freezer bags or containers. They can last for up to three months in the freezer. When you're ready to eat, you can thaw them in the fridge overnight. Reheating your fajita veggies is simple. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10-15 minutes. If you use a microwave, place them in a bowl and heat for 1-2 minutes. Stir halfway through for even heating. On the stovetop, just heat them in a pan over medium heat until warm. Enjoy your tasty fajita veggies again! Yes, you can use frozen vegetables. Just keep in mind that frozen veggies may release more water. This can make your fajita veggies a bit soggy. To avoid this, try thawing and draining them first. You can also bake them for a bit longer to reach the right texture. You can mix and match your favorite vegetables. Try adding mushrooms, carrots, or corn for extra flavor. Want some heat? Add sliced jalapeños or a sprinkle of cayenne. You can also adjust the spices. If you like a smoky taste, use smoked paprika. For a fresh twist, add lime juice before serving. Fajita veggies go great with many dishes. Serve them with warm tortillas for easy tacos. You can also enjoy them on top of rice or quinoa. Add them to a salad for a colorful boost. They also taste fantastic with grilled chicken or shrimp for a complete meal. In this article, we explored making delicious sheet pan fajita veggies. You learned about the fresh vegetables, seasonings, and optional garnishes to use. I shared step-by-step instructions to help you bake perfect veggies every time. Remember, the right tips and tricks can enhance flavors and keep your veggies crisp. Feel free to experiment with different proteins and vegetables. Enjoy your fajita veggies, and don’t forget to store leftovers properly! With this guide, you'll always have a tasty dish ready.$

Brighten up your dinner with these colorful sheet pan fajita veggies! This easy recipe features a vibrant mix of bell peppers, zucchini, and cherry tomatoes, all roasted to perfection with delicious spices. It's a healthy and flavorful dish that’s perfect for any occasion. Ready in just 40 minutes, this recipe is a must-try for veggie lovers. Click through to discover how to make these delightful fajita veggies today!

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Ingredients

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 medium red onion, sliced

2 zucchinis, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the sliced bell peppers, red onion, zucchinis, and cherry tomatoes.

Drizzle the olive oil over the veggies, then sprinkle with chili powder, cumin, garlic powder, paprika, salt, and pepper.

Toss everything together thoroughly, ensuring the vegetables are well-coated.

Spread the seasoned veggies evenly on the prepared baking sheet in a single layer.

Bake in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly charred, stirring halfway through.

Once done, remove from the oven and allow to cool slightly.

Garnish with fresh cilantro and serve with lime wedges on the side for a citrusy kick.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4