Southwest Seasoned Pan Roasted Veggies

Southwest Seasoned Pan Roasted Veggies




10 min


20 min


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.

  1. 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.
  2. Place all of your veggies on the pan. Sprinkle with cumin and chili powder. Toss to combine.
  3. 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.


*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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