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?
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)
![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. 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. 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. 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. 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. 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. 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. {{image_4}} 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! 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! 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! 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. 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! 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. 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. 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. 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!](https://yumymoments.com/wp-content/uploads/2025/07/2c271068-a553-4a68-80ca-5be632e326bf-250x250.webp)