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Roasted Fajita Vegetables

Mexican flavors are a favorite at our house. These roasted vegetables are a great side for tacos, fajitas, over salad, or even on their own. Roasting the vegetables gives a great texture and allows the flavors to really come through.

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Makes ~4 servings
Serving size: 1 cup
Prep time: 7 minutes
Cook Time: 20 minutes

Ingredients for roasted fajita vegetables

  • 2 bell peppers, cut into strips
  • ½ white onion, cut into strips
  • 1 cup cherry tomatoes
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp olive oil

Directions for roasted fajita vegetables

  1. Preheat oven to 400° F.
  2. Spread vegetables on baking sheet, drizzle with olive oil, and sprinkle with spices.
  3. Bake for 20-25 minutes or until vegetables reach desired texture. I recommend letting onions and peppers brown a bit.
  4. Serve warm and refrigerate any leftovers.

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Nutrition facts

Per Serving

  • calories: 64
  • carbohydrate: 7g
  • fat: 3.9g
  • fiber: 1.9g
  • potassium: 260mg
  • protein: 1.5g
  • sodium: 43mg
  • sugar: 1.6g
Photograph by Katie Gutwald. All rights reserved. Used with permission.

Disclaimer: Type 2 Diabetes cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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