Sheet Pan Fajita Veggies

$- 1 red bell pepper - 1 yellow bell pepper - 1 green bell pepper - 1 red onion - 2 zucchinis The key to tasty sheet pan fajita veggies is fresh produce. Each bell pepper adds color and crunch. The red onion brings sweetness, while zucchini adds a lovely texture. - 1 tablespoon olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper These spices make your veggies pop! Olive oil helps the spices stick and adds richness. Chili powder and cumin give warmth. Smoked paprika adds depth, while garlic powder brings a savory note. - Fresh cilantro - Lime wedges Garnishes make a big difference. Fresh cilantro adds brightness and a herby taste. Lime wedges give a zesty kick when squeezed over the dish. For the full recipe, check out the previous section. 1. Preheat the oven: Start by setting your oven to 425°F (220°C). This high heat helps caramelize the veggies. 2. Prepare the vegetables: Slice the red, yellow, and green bell peppers, red onion, and zucchinis into even pieces. This ensures they cook at the same rate. 3. Mix the spices: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper for a flavorful blend. 1. Coat vegetables with olive oil and spices: In a large bowl, drizzle one tablespoon of olive oil over the sliced veggies. Add the spice mix and toss well, ensuring every piece is coated. 2. Arrange on the sheet pan: Spread the seasoned veggies evenly on a large sheet pan. Avoid overcrowding to allow for proper roasting. 1. Bake time and temperature: Place the sheet pan in the oven and bake for 20-25 minutes. The veggies should become tender and slightly caramelized. 2. Tossing for even cooking: Halfway through baking, carefully toss the veggies. This helps them cook evenly and enhances the flavor. For the full recipe, check out the detailed instructions above! To make your fajita veggies shine, adjust spice levels. If you like heat, add more chili powder. If you prefer mild, cut back on spices. Timing is key for crunchiness. Bake the veggies for 20-25 minutes. Toss them halfway through to ensure they cook evenly. You want them tender but still crisp. When serving, think about color and texture. Use a large white plate to make the colors pop. You can serve the fajita veggies in tortillas for a fun twist. For garnishing, sprinkle fresh cilantro on top. Add lime wedges for a zesty touch. This brightens the dish and adds fresh flavor. Overcooked veggies can happen if you leave them too long. Check them at 20 minutes. If they look soft, they are done. If your fajita veggies lack flavor, taste them after baking. You can sprinkle on more salt or lime juice. This can bring out the flavors you want. For the Full Recipe, refer back to the main section. {{image_2}} You can mix in more veggies for extra flavor and color. Here are some ideas: - Mushrooms: They add a nice umami taste. Slice them and toss them with the other veggies. - Corn: Sweet corn brings a pop of color and sweetness. Use canned, frozen, or fresh corn. - Asparagus: This veggie adds a crisp texture. Cut it into bite-sized pieces and add it to the mix. You can switch up the seasonings to change the flavor profile. Here are two options: - Taco seasoning: This blend gives a bold taste. Just sprinkle it over the veggies instead of the original spices. - Italian herbs: Combine dried oregano, basil, and thyme for a fresh twist. It pairs well with the veggies. Want to make your fajitas a full meal? Add protein: - Adding chicken or shrimp: Cut chicken breast or shrimp into small pieces. Toss them with the veggies and bake together. This makes the dish hearty. - Making it a complete meal with rice: Serve the veggies over cooked rice. You can use white, brown, or even cauliflower rice for a healthy option. Feel free to explore these variations! They keep the dish exciting and tasty. For the full recipe, check out the detailed instructions above. After enjoying your sheet pan fajita veggies, you’ll want to store any leftovers properly. - Refrigerating leftovers: Place the cooled veggies in an airtight container. They will stay fresh in the fridge for up to four days. - Freezing options: For longer storage, freeze the fajita veggies. Use a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy your leftovers, reheating is key. - Best methods for reheating: The oven is the best choice. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. This keeps them crispy. - Avoiding mushiness: Avoid using the microwave, as it can make the veggies soft. Always aim for the oven or a skillet. It's important to know how long your fajita veggies will last. - How long will it last in the fridge? In the fridge, they stay good for about four days. - Signs of spoilage: Look for a slimy texture or off smell. If you see these signs, it’s best to toss them. For the full recipe, check out the complete guide to making delicious fajita veggies! Yes, you can use frozen vegetables. Here are the pros and cons: - Pros: Frozen veggies are quick and easy. They save time on prep. They are often picked at peak freshness. - Cons: Frozen veggies may lose some texture. They can release extra water while cooking, making the dish less crisp. Fajita veggies pair well with many foods. Here are some ideas: - Warm tortillas (corn or flour) - Rice (white, brown, or cauliflower) - Black beans or refried beans - Avocado or guacamole - Salsa or pico de gallo - Sour cream or yogurt To make this dish vegan, simply swap some ingredients. Here are my suggestions: - Use vegetable oil instead of olive oil. - Serve with avocado or plant-based sour cream. - Skip cheese and use nutritional yeast for a cheesy flavor. This recipe is healthy and full of nutrients. Here’s a breakdown: - Calories: About 120 per serving - Fat: 5g (mostly from olive oil) - Carbohydrates: 15g (from veggies) - Fiber: 4g (great for digestion) - Vitamins: High in vitamins A and C Yes, you can prep this dish ahead. Here are some meal prep tips: - Chop the veggies a day in advance. Store them in the fridge. - Mix the spices and keep them in a small container. - You can roast the veggies and store them in the fridge for up to three days. Reheat before serving. For the full recipe, check out the details above. Enjoy your cooking! This blog post covered the basics for making delicious sheet pan fajita veggies. You learned about the fresh vegetables and seasonings to use. I also shared step-by-step instructions for cooking. Tips on enhancing flavor and presentation were included too. Don't forget to try different veggies and proteins for variety. Remember, proper storage helps your leftovers last longer. With these insights, you can create tasty meals that please everyone. Enjoy your cooking adventures and make fajitas a regular part of your meals!$

Spice up your meals with these Fiery Fiesta Fajita Veggies! Packed with colorful bell peppers, zucchinis, and a medley of mouthwatering spices, this vibrant dish is perfect for any occasion. With just a few simple steps, you can enjoy a delicious and healthy side that pairs perfectly with your favorite proteins. Ready to elevate your cooking? Click to explore the full recipe and bring the fiesta to your kitchen!

Print Recipe Pin Recipe

Ingredients

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 red onion, sliced

2 zucchinis, sliced into half-moons

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine the sliced red, yellow, and green bell peppers, red onion, and zucchinis.

Drizzle the olive oil over the veggies, ensuring they are well coated.

In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.

Sprinkle the spice mixture over the veggies and toss until everything is evenly coated.

Spread the seasoned veggies evenly on a large sheet pan.

Bake in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, tossing halfway through for even cooking.

Once ready, remove the pan from the oven and let it cool for a few minutes.

Garnish with fresh cilantro and serve with lime wedges for a zesty flavor.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4