Easy Fajita Vegetables

These Easy Fajita Vegetables are a go to side that brings color and bold flavor to almost any meal Fresh bell peppers onions mushrooms and broccoli roast together in a spiced olive oil coating that is sweet spicy and incredibly satisfying

My family could not believe how tasty these vegetables were the first time I made them We now keep these on rotation for tacos rice bowls and even quick sandwiches

Ingredients

• Olive oil: for roasting ensures everything comes out caramelized not soggy Choose a quality extra virgin olive oil for the best flavor
• Garlic powder: for robust flavor with no chopping required Look for a fresh jar for the brightest taste
• Onion powder: for extra depth without tears Again fresher is always better
• Paprika: for that warm smokiness opt for Spanish or sweet Hungarian paprika if you can
• Cumin powder: gives these veggies their classic Tex Mex note
• Chili powder: is the spice that brings a gentle kick Choose a brand you trust for even heat
• Salt: to make every flavor pop
• Bell peppers: use any color for sweetness and a pop of color Look for firm shiny skin
• Onion: adds its own sweetness and richness Choose a heavy onion with no soft spots
• Portobello mushrooms: add meaty texture and savory notes Wipe them clean and slice thick enough to hold up while roasting
• Broccoli florets: roast up nutty and crispest Choose a deep green head and cut it into even pieces for even cooking

Step-by-Step Instructions

Mix the Seasoning:

Combine olive oil garlic powder onion powder paprika cumin powder chili powder and salt in a small bowl or measuring cup Stir well until the mixture looks even and thick Every spice needs to dissolve completely in the oil for maximum flavor

Prep and Toss the Vegetables:

Cut bell peppers into even strips Slice the onion into half moons Clean and chop the mushrooms into medium pieces Break broccoli into bite size florets Place everything in a big mixing bowl and pour the spiced oil over the top Toss with your hands or two big spoons to thoroughly coat each piece

Arrange on the Baking Sheet:

Line a large baking sheet with parchment paper Spread the vegetables out in a single even layer Any overlap can lead to steaming instead of roasting so take a moment to make them fit well

Roast the Vegetables:

Slide the tray into a preheated 450F oven Roast for about twenty minutes Flip the vegetables once halfway through If the edges are caramelized and some pieces have golden brown spots they are ready

Serve Warm:

Transfer the hot vegetables off the tray and onto your serving dish Enjoy immediately while they are still piping hot and a bit crisp Try them over rice or stuffed in tortillas

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Broccoli has become my favorite in this recipe it takes on that nutty roasted flavor my family loves Sometimes I catch everyone picking out the crispiest pieces straight off the tray as soon as I set it down

Storage Tips

Cool any leftovers before storing them in an airtight container in the refrigerator They hold up for about three days but taste best before day four If they get a bit soft reheating in a hot oven for five minutes crisps them right back up Microwaving works in a pinch but the texture will be softer

Ingredient Substitutions

Swap cauliflower for broccoli if you prefer or even use zucchini slices for a summer twist If you do not have portobello mushrooms button mushrooms work fine Try smoked paprika if you want a hint of BBQ

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Serving Suggestions

Serve these vegetables stuffed in a warm tortilla top with avocado and a squeeze of lime Try them piled over a big grain bowl with brown rice and beans They even make an awesome layer inside a veggie sandwich along with a slather of hummus

Cultural Note

Fajita style vegetables are rooted in Tex Mex cuisine where grilling and roasting bring out vibrant flavors The process of roasting vegetables at high heat is key to getting that caramelized finish that reminds me of the best local taqueria plates

Frequently Asked Questions About the Recipe

→ Can I use different vegetables?

Yes, feel free to swap in zucchini, carrots, or cauliflower based on what you have or prefer. Adjust roasting time for denser veggies if needed.

→ How do I prevent vegetables from becoming soggy?

Spread the vegetable mixture in a single layer on the baking sheet and avoid overcrowding. This allows even roasting and better caramelization.

→ How spicy are these vegetables?

The level of heat is moderate, thanks to chili powder. For a milder taste, reduce the chili or omit it altogether; for more kick, add crushed red pepper.

→ What are some serving suggestions?

Serve over rice, stuff into tortillas for fajitas, atop sandwiches, or as a topping for hummus bowls for extra flavor and texture.

→ Can roasted vegetables be made ahead?

Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet, in a skillet, or microwave as needed.

→ Can I make them oil-free?

While olive oil helps coat and roast the veggies evenly, you may use a light spray or skip it, but expect a less caramelized finish.