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- 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 large red onion, thinly sliced - 2 cups zucchini, cut into half-moons - 1 tablespoon extra virgin olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Sea salt and freshly cracked black pepper to taste - Fresh cilantro leaves for garnish - Lime wedges for serving These ingredients make your sheet pan fajita vegetables rich and colorful. You will love how fresh and bright the dish looks and tastes. Using three types of bell peppers adds great flavor and color. The red onion gives a sweet touch, while zucchini adds a nice crunch. For the seasoning, I always use extra virgin olive oil. It helps the spices stick and makes the veggies shine. Chili powder and cumin bring warmth and depth. Garlic powder and onion powder add more layers of flavor. A sprinkle of sea salt and black pepper finishes it all nicely. Once you roast these veggies, they become tender with crispy edges. The bright colors make your plate pop. Don't forget to garnish with fresh cilantro and lime wedges. They add a fresh taste and a zesty kick. For the full recipe, check out the details above. To start, preheat your oven to 425°F (220°C). This temperature helps the vegetables roast well. Roasting at a high heat brings out their natural sweetness and creates a nice char. Next, prepare your vegetables. Slice the red, green, and yellow bell peppers and red onion into thin strips. Cut the zucchini into half-moons. It’s important to slice them evenly for even cooking. Once sliced, toss them all in a large mixing bowl. This will make it easier to season later. Now, let’s add flavor! Drizzle 1 tablespoon of extra virgin olive oil over the veggies. Then, sprinkle 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add sea salt and black pepper to taste. Toss everything in the bowl until all the pieces are coated. This coating helps each bite burst with flavor. Line a large sheet pan with parchment paper or a silicone baking mat. This makes cleanup a breeze! Spread the seasoned vegetables in a single layer. Make sure they have space between them. Overcrowding can lead to steaming rather than roasting. Place the sheet pan in the hot oven. Roast the vegetables for about 20-25 minutes. Halfway through, give them a good stir. This helps them cook evenly and develop that nice char. You want tender veggies with some crispy edges. After roasting, take the pan out of the oven. Let the veggies cool for a few moments. Garnish with fresh cilantro leaves. Serve with lime wedges on the side for that extra zing. For a fun presentation, arrange the veggies on a colorful platter. Add lime wedges around the edges for a pop of color. Enjoy your delicious sheet pan fajita vegetables! For more detailed instructions, check the Full Recipe. To get the best roasted vegetables, avoid overcrowding the sheet pan. When vegetables sit too close together, they steam instead of roast. This makes them soggy and less tasty. Aim for a single layer; this helps the heat circulate. To check for doneness, look for nice browning and tenderness. A fork should slide in easily. If not, give them a bit more time. Stir halfway through cooking to ensure even roasting. Spices can make a big difference in flavor. Try adding smoked paprika, cayenne pepper, or oregano. These spices add depth and warmth. You can also use marinades before roasting. A mix of lime juice, garlic, and olive oil works wonders. Just let them soak for 30 minutes before cooking. When serving, use a large, colorful platter. This adds a festive feel to your meal. Arrange the vegetables in a spiral or a fan shape for visual interest. For a creative touch, sprinkle fresh cilantro on top and add lime wedges around the edge. This makes the dish look beautiful and inviting. For more details on making this dish, check out the Full Recipe. {{image_4}} You can easily add protein to your sheet pan fajita vegetables. Chicken, tofu, or beans work great. For chicken, cut it into thin strips. Toss it in the same spices as the veggies. Cook the chicken for about 25-30 minutes. Make sure it reaches 165°F (75°C). If you use tofu, press it first. Cut it into cubes, and bake for about 20-25 minutes. For beans, like black or pinto, add them in the last 10 minutes of cooking. This keeps them tender but perfectly heated. You can swap vegetables based on the season. In spring, try asparagus or snap peas. In summer, add eggplant or sweet corn. Fall is great for butternut squash or Brussels sprouts. In winter, use carrots or parsnips. To make a swap, just follow the same slicing and seasoning steps. You can mix and match to keep it fresh and exciting. Change the flavor profile to keep things interesting. For a Mexican twist, add jalapeños or top with queso fresco. You can serve it with salsa or guacamole. If you prefer a Mediterranean style, use olives, feta cheese, or oregano. Drizzle olive oil before cooking. These small changes can transform the dish into something new and exciting. Mix and match flavors to find your favorite. Store any leftovers in a cool place. Place them in an airtight container. This will keep them fresh for longer. Use glass or plastic containers that seal well. They help prevent spills and keep odors in check. To freeze fajita vegetables, use a freezer-safe bag. Remove as much air as possible before sealing. This keeps the veggies from getting freezer burn. Thaw them overnight in the fridge before cooking. Reheat them on a skillet over medium heat until warm. In the fridge, fajita vegetables last about 3 to 5 days. If you freeze them, they stay good for up to 3 months. Look for any signs of spoilage, like a bad smell or mushy texture. If you notice these signs, it’s best to toss them out. Remember, fresh is always best! Yes, you can use frozen vegetables. However, they may not have the same texture. Frozen veggies often turn mushy when cooked. Fresh vegetables roast better and keep their crispness. If you use frozen, try to cook them a bit longer. This helps them become tender and flavorful. Look for vibrant colors and a slight char. The veggies should feel tender when you poke them with a fork. If they look slightly wrinkled and have crispy edges, they are ready. Stir them halfway through cooking for even results. These fajita vegetables pair well with many foods. You can serve them in tortillas for tacos. They also taste great with rice or quinoa. Add some black beans for protein. Serve with guacamole or salsa for extra flavor. Yes, this recipe is vegan-friendly. It contains only vegetables and spices. You can enjoy it without any animal products. It fits well into a plant-based diet. Feel free to add some plant-based protein if you like. For the full recipe, check out the details above. Roasting fresh vegetables on a sheet pan is simple and fun. You learned about key ingredients, step-by-step instructions, and helpful tips. Adding your favorite protein can make meals even better. Don't forget to try seasonal veggies for new flavors. Store leftovers well, so they stay fresh longer. Experiment with spices and garnishes to make each dish unique. Enjoy making flavorful meals that are healthy and easy!

Sheet Pan Fajita Vegetables

Discover how to make vibrant sheet pan fajita vegetables that are not only beautiful but bursting with flavor! This simple recipe combines colorful bell peppers, zucchini, and red onion, all perfectly seasoned and roasted to perfection. In just 35 minutes, you can enjoy a healthy and delicious dish that’s perfect for tacos, salads, or a side. Click to explore this easy recipe and brighten up your dinner table today!
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Ingredients
  

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 large red onion, thinly sliced

2 cups zucchini, cut into half-moons

1 tablespoon extra virgin olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Sea salt and freshly cracked black pepper to taste

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is key for achieving beautifully roasted vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the sliced red, green, and yellow bell peppers, along with the slices of red onion and zucchini. Make sure to distribute them evenly for consistent cooking.

      Season the Vegetables: Drizzle the extra virgin olive oil over the prepared vegetables. Then, generously sprinkle with chili powder, ground cumin, garlic powder, onion powder, and add a touch of sea salt and freshly cracked black pepper. Toss everything thoroughly until each piece is well coated with the oil and spices, releasing their aromatic flavors.

        Spread on a Sheet Pan: Line a large sheet pan with parchment paper or a silicone baking mat. This makes for an effortless cleanup. Once lined, evenly spread the seasoned vegetables in a single layer, ensuring they have space to roast without overcrowding.

          Roast the Vegetables: Carefully place the sheet pan in the preheated oven and roast the vegetables for 20-25 minutes. Remember to stir halfway through the cooking time to promote even charring and tenderness. The goal is to achieve colorful, tender veggies with pleasing smoky edges.

            Serve: Once the vegetables are tender and have a delightful char, remove the sheet pan from the oven and allow them to cool for a few moments. Garnish generously with fresh cilantro leaves and serve with lime wedges on the side, perfect for squeezing fresh juice over the vibrant mix.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                - Presentation Tips: For a delightful presentation, serve the roasted vegetables on a colorful platter, draping cilantro around the edges and layering lime wedges for an appealing pop of color.