Sheet Pan Fajita Veggies Easy and Flavorful Recipe

Looking for a quick and tasty meal? Try my easy Sheet Pan Fajita Veggies! This recipe packs flavor and color with simple ingredients you likely have on hand. Perfect for busy weeknights, it comes together in one pan, saving you time on cleanup. Ready to fill your kitchen with a delicious aroma? Let’s dive into the simple steps that make this dish a family favorite!

Ingredients

List of Ingredients for Sheet Pan Fajita Veggies

To make sheet pan fajita veggies, you need the following ingredients:

– 1 red bell pepper, sliced into strips

– 1 yellow bell pepper, sliced into strips

– 1 green bell pepper, sliced into strips

– 1 medium red onion, sliced into wedges

– 2 zucchinis, sliced into half-moons

– 1 cup cherry tomatoes, halved

– 3 tablespoons extra virgin olive oil

– 2 teaspoons chili powder

– 1 teaspoon ground cumin

– 1 teaspoon garlic powder

– 1 teaspoon sweet paprika

– Sea salt and freshly cracked black pepper to taste

– Fresh cilantro, finely chopped (for garnish)

– Lime wedges (for serving)

You can easily swap out bell peppers for other veggies like carrots or mushrooms. Feel free to add corn or black beans for extra flavor and texture. If you want a spicy kick, consider using cayenne pepper or adding jalapeños.

Step-by-Step Instructions

Preparation of Ingredients

First, preheat your oven to 425°F (220°C). This step warms the oven and helps the veggies roast well. Next, line a large baking sheet with parchment paper. This prevents the veggies from sticking and makes cleanup easy.

Now, it’s time to chop. Slice the red, yellow, and green bell peppers into strips. Cut the red onion into wedges. For the zucchinis, slice them into half-moons. Finally, halve the cherry tomatoes. Place all these veggies in a big mixing bowl. This colorful mix will make your dish vibrant and tasty.

Seasoning the Veggies

Once the veggies are ready, drizzle 3 tablespoons of extra virgin olive oil over them. This oil adds flavor and helps the spices stick. Next, sprinkle the veggies with 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and 1 teaspoon of sweet paprika. Don’t forget to add sea salt and black pepper to taste!

Now, use your hands or a big spoon to toss the veggies. Make sure every piece is coated in oil and spices. This step is key for full flavor.

Roasting the Vegetables

After seasoning, transfer the veggie mix to the prepared baking sheet. Spread them out in a single layer. This helps them roast evenly. Now, place the baking sheet in your preheated oven.

Roast the veggies for 25-30 minutes. Halfway through, stir them to ensure even cooking. You want them to become tender with a nice char. After roasting, carefully take them out and let them cool for a few minutes. This waiting time enhances their flavors.

For a finishing touch, sprinkle freshly chopped cilantro on top. Serve with lime wedges for a zesty kick that brings the dish to life.

You can find the complete method in the Full Recipe.

Tips & Tricks

Maximizing Flavor

To boost flavor, try adding more spices. You can use smoked paprika or cayenne for heat. A squeeze of lime juice right before serving adds freshness. Toss the veggies well. This ensures each piece gets coated in oil and spices.

Cooking Techniques

For perfect roasting, spread the veggies in a single layer. Crowding the pan can cause steaming instead of roasting. Stir the veggies halfway through cooking for even browning. This helps them char and caramelize nicely.

Serving Suggestions

These fajita veggies are great with warm tortillas. You can also use them as a topping for rice or quinoa. For a healthy twist, try them in a salad. Serve with lime wedges for a zesty kick. You can find the Full Recipe to explore more ideas.

Variations

Add-Ons and Mix-Ins

You can make your sheet pan fajita veggies even better by adding other vegetables or proteins. Here are some great options:

– Mushrooms: They add a nice earthiness.

– Corn: Sweet and crunchy for extra texture.

– Spinach: A handful adds a pop of color.

– Chickpeas: For a protein boost and creamy texture.

– Chicken or shrimp: You can toss in cooked chicken or shrimp for more protein.

Feel free to mix and match based on what you have at home. The more, the merrier!

Different Flavor Profiles

Want to change things up? You can easily switch the spices. Here are some ideas:

– Taco seasoning: For a classic taco flavor.

– Lemon pepper: Bright and zesty for a fresh twist.

– Italian herbs: Oregano and thyme add a unique taste.

– Curry powder: For a warm, spicy kick.

– Smoked paprika: For a deeper, smoky flavor.

Experiment with these spices to find your favorite blend. Each choice can change the whole dish!

Dietary Adjustments

If you want to make the dish vegan or gluten-free, it’s simple. Here’s how:

– Vegan: Just keep the current veggies and skip any meat. Use vegetable broth for added flavor if you like.

– Gluten-Free: This recipe is already gluten-free, so you are good to go! Just ensure any added sauces or spices are gluten-free.

These adjustments let everyone enjoy the meal. It’s all about making it fit your needs!

Storage Information

Storing Leftovers

Store your fajita veggies in an airtight container. This keeps them fresh and tasty. Place them in the fridge within two hours of cooking. They will last for 3 to 4 days. If you want to keep them longer, consider freezing.

Reheating Tips

To reheat, use the oven or a skillet. For the oven, set it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. Stir them halfway through to warm evenly. If using a skillet, heat on medium until hot, stirring often. This keeps the flavors bright!

Freezing Options

You can freeze fajita veggies for up to three months. First, let them cool completely. Then, pack them in freezer-safe bags. Remove as much air as possible to avoid freezer burn. To thaw, place them in the fridge overnight. You can also cook them straight from frozen by adding a few extra minutes to your reheating time.

FAQs

Common Questions about Sheet Pan Fajita Veggies

How long do sheet pan fajita veggies last in the fridge?

Sheet pan fajita veggies last about 3 to 5 days in the fridge. Store them in an airtight container. This helps keep them fresh and tasty.

Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables. They are convenient and save time. However, fresh veggies give better flavor and texture. If you use frozen, reduce the cooking time a bit.

What are the best seasonings for fajita vegetables?

The best seasonings include chili powder, cumin, garlic powder, and paprika. These spices bring out the flavors of the veggies. You can also add cayenne for heat or lime juice for brightness.

Nutritional Information

This dish is healthy and packed with vitamins. Each serving has about 150 calories. It’s low in fat and high in fiber, thanks to the veggies. Bell peppers and zucchini are great sources of vitamins A and C. Cherry tomatoes add antioxidants, making this meal nutritious and colorful.

Cooking Equipment Recommendations

To make this recipe, you need a few essential tools:

– Knife: For cutting the veggies. A sharp knife makes it easy.

– Cutting board: Use a stable surface to chop your ingredients.

– Mixing bowl: This is for tossing the veggies with oil and spices.

– Baking sheet: A large sheet helps the veggies roast evenly.

– Parchment paper: It keeps the veggies from sticking and makes cleanup simple.

These tools help you prepare and cook your fajita veggies perfectly. For the [Full Recipe], check the detailed steps!

You can now make delicious sheet pan fajita veggies with ease. We covered ingredients, simple steps, and storage tips. Remember to experiment with spices and mix-ins for fun flavors. Storing leftovers will keep your meals fresh. These fajitas are a tasty, flexible option for any meal. Enjoy the cooking process and the yummy results! It’s a great way to eat healthy and flavorful food. Happy cooking!

Sheet Pan Fajita Veggies

Discover the deliciousness of this Vibrant Sheet Pan Fajita Veggie Medley! Packed with colorful bell peppers, zucchinis, and cherry tomatoes, this easy roasted veggie recipe bursts with flavor and is perfect for any meal. With simple spices and a zesty lime touch, it’s not just healthy but also incredibly satisfying. Ready to give your dinner a colorful twist? Click through to explore the full recipe and elevate your meals today!

Print Recipe Pin Recipe

Ingredients

  

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 medium red onion, sliced into wedges

2 zucchinis, sliced into half-moons

1 cup cherry tomatoes, halved

3 tablespoons extra virgin olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon sweet paprika

Sea salt and freshly cracked black pepper to taste

Fresh cilantro, finely chopped (for garnish)

Lime wedges (for serving)

Instructions

 

Begin by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper to prevent sticking and for easy cleanup.

In a spacious mixing bowl, combine the sliced red, yellow, and green bell peppers, red onion wedges, sliced zucchinis, and halved cherry tomatoes.

Drizzle the extra virgin olive oil evenly over the colorful assortment of veggies. Follow by sprinkling the chili powder, ground cumin, garlic powder, sweet paprika, and a generous pinch of sea salt and freshly cracked black pepper.

Using your hands or a large spoon, toss everything together thoroughly, making sure each vegetable piece is well-coated with the oil and spices for maximum flavor.

Transfer the seasoned vegetable mixture to the prepared baking sheet, spreading them out evenly in a single layer to help them roast properly.

Place the baking sheet in the preheated oven and roast the veggies for 25-30 minutes. Stir the mixture halfway through cooking to ensure even roasting, until the vegetables are tender and have a slight char.

Once the veggies are beautifully roasted, carefully remove them from the oven and let them cool for a few minutes to enhance their flavors.

Before serving, garnish the roasted fajita veggies with a sprinkle of freshly chopped cilantro. Present the dish with lime wedges on the side for an extra burst of citrus goodness that elevates the flavors.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

Optional Presentation Tips: Serve the vibrant veggie medley in a large bowl or arrange them on a platter. This dish pairs wonderfully with warm tortillas or as a colorful topping for rice or quinoa!