Easy Fajita Vegetables (Print-Friendly Version)
Roasted bell peppers, onion, mushrooms, and broccoli tossed in bold spices for a vibrant, flavorful side.
# Ingredients:
→ Seasoning
01 -
60 ml olive oil
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
0.5 tablespoon paprika
05 -
0.5 teaspoon ground cumin
06 -
0.5 teaspoon chili powder
07 -
1 teaspoon salt
→ Vegetables
08 -
3 small bell peppers, any colour, cut into strips
09 -
1 medium onion, cut into half-moon slices
10 -
2 medium portobello mushrooms, cut into medium pieces
11 -
3 cups broccoli florets
# Steps:
01 -
In a small bowl, whisk together olive oil, garlic powder, onion powder, paprika, ground cumin, chili powder, and salt until thoroughly combined.
02 -
Place bell peppers, onion, portobello mushrooms, and broccoli florets in a large mixing bowl. Pour the spiced olive oil over the vegetables and mix until evenly coated.
03 -
Line a large baking sheet with parchment paper. Evenly distribute the seasoned vegetables over the surface.
04 -
Roast in a preheated oven at 232°C for approximately 20 minutes, or until vegetables are tender and beginning to brown. Serve immediately while warm.
# Notes & Tips:
01 -
For optimal taste and texture, consume within the first 3 days of refrigeration.
02 -
To reheat, warm the vegetables on a baking sheet in the oven at 180°C for about 5 minutes, or reheat in a skillet or microwave as preferred.
03 -
Excellent served over rice, wrapped in tortillas, on sandwiches or burgers, or alongside hummus.