Name: Mexican Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

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5 from 1 vote

Mexican Roasted Vegetables

Course Side Dish

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 101kcal

Ingredients

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

Instructions

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.

Notes

MFP: MFF Mexican Roasted Vegetables

October 2021

Nutrition

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