Servings
4Prep
10 minCook
20 minIngredients
| sliced zucchini | 1 to 2 cups | |
| sliced onion | 1 cup | |
| sliced colorful bell peppers | 1 cup | |
| fresh or frozen corn | 1 cup | |
| chili powder | 2 tablespoons | |
| cumin | 1 teaspoon | |
| salt and pepper to taste | ||
| olive oil-optional |
Southwest Seasoned Pan Roasted Veggies are so simple and yummy. We eat them at least twice a month. The leftovers are perfect for taco bowls and quesadillas too.
- If you’re using a well seasoned baking stone like me, you will not need to oil your pan. If you’re not, please grease up your pan with olive oil so your veggies don’t stick.
- Place all of your veggies on the pan. Sprinkle with cumin and chili powder. Toss to combine.
- Place in the oven at 425 degrees for about 20 minutes or until the veggies have reached your desired doneness. I like the corn to be toasty, but the rest of the veggies to just be cooked lightly.
Tips:
*We usually have these veggies fresh in the house, but you can use frozen if your desire. You may have to cook them for a bit longer though.
*Leftovers are great for taco bowls and quesadillas.
*We like to eat colorful! I love using red and orange peppers to add a pop of brightness.
*You could easily put this in foil and throw it on the grill too.
*I don’t cook with a ton of salt. In fact, I usually don’t salt this, but you can if you desire.
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