I received free product from FODY Foods but was not compensated for my time.
I can’t believe have been avoiding sharing my Oven Roasted Fajita Veggies with you!
This recipe is a STAPLE in our house. It’s so simple, I seriously make it almost every week. Typically, I make the Oven Roasted Fajita Veggies and serve them on a “build your own taco bowl” bar with brown rice, guacamole, salsa (this is my favorite low FODMAP salsa if you are in need of something garlic and onion free), taco seasoned protein like salsa chicken or chickpeas, fresh tomatoes, and cumin lime kale salad.
Another thing to note is that the idea of the build your own taco bowl is actually pretty portable. We made this and transported it to friends who recently had a baby and it’s something I make in my cooking classes!
The classes LOVE the “build your own taco bar theme” and rave about the Oven Roasted Fajita Veggies (and just about everything else they make in the class)…so I am a happy camper when I leave class with minimal leftovers 🙂
As I mentioned above, this recipe is very simple. You basically chop the vegetables (I use bell pepper and zucchini), season with Taco Seasoning (homemade or your favorite store-bought…I use FODY Foods!), place on a parchment lined baking sheet, and roast until crispy-on-the-outside-soft-on-the-inside perfection.
If you have little ones at home, this is a great recipe they can help with! I used these vegetable cutting knives in my cooking class (no sharp objects allowed), and they worked great for cutting the bell peppers and the zucchini.
Add this simple side dish to your weekly meal rotation and thank me later 🙂
I love adding vegetables to as many meals as possible because of all the health benefits associated with eating more produce. Here is a look at what is going on inside the ingredients in Oven Roasted Fajita Veggies
Zucchini: High in carotenoids such as lutein, zeaxanthin and beta-carotene, which may benefit your eyes, skin and heart health. It’s also a good source of a winning combination – fiber and water. Both fiber and water promote healthy digestion and may reduce of irregularity and other gut disorders.
Bell Peppers: Bell peppers are one of the best food sources of vitamin C. One pepper contains over 100% of the reference daily intake (RDI). Bell peppers also contain vitamin E, K1, A, folate, potassium, and many antioxidants.
Olive Oil: High in monounsaturated fatty acids, specifically oleic acid. Oleic acid may have anti-inflammatory properties.
Food Allergies and Intolerances:
This recipe is naturally gluten free, dairy free, nut free, and plant based.
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I feel like I would eat all these yummy veggies straight from the sheet pan!
Honestly, it’s hard not to!
These look to-die for! And love that they can be repurposed in other dishes, too!
Thank you so much, Sarah!
I love a good roasted veggie and especially fajita style veggies!
Thanks, Brynn!! SO much flavor here!
So incredibly easy and yummy. I agree with the comment about using these in a taco bowl. Perfection!
Thanks so much, Erica!!
I would certainly top these over a taco bowl/salad!
That sounds perfect!!!
Mm I LOVE fajita veggies!! Mouth is watering now!
AH! Yes…the love is real 🙂 Hope you give these a try!