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Mexican Roasted Vegetables

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5 from 1 vote

Mexican Roasted Vegetables

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 101kcal


  • 8 ounces red onion diced
  • 5 ounces red bell pepper diced
  • 5 ounces green bell pepper diced
  • 8 ounces broccoli florets
  • 8 ounces yellow squash sliced
  • 8 ounces zucchini squash sliced
  • 2 Tablespoons olive oil
  • 2 Tablespoons low-sodium taco seasoning


  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or spray generously with nonstick cooking spray; set aside.
  • Place vegetables in a large mixing bowl or resealable gallon-sized bag and pour olive oil and taco seasoning over the top and toss to coat.
  • Spread in an even layer on prepared pan and bake for 15-20 minutes or until vegetables are tender.


MFP: MFF Mexican Roasted Vegetables
October 2021


Serving: 5.5g | Calories: 101kcal | Carbohydrates: 11.1g | Protein: 3g | Fat: 4.9g

1 thought on “Mexican Roasted Vegetables

  1. 5 stars
    This is one of my favorite recipes. I never made side dishes with Mexican food because I’m not a fan of rice and beans with an entrĂ©e. Not always macro friendly. Anyways, I make this EVERY single time I make Mexican food now. Always a hit.

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