Roasted Fajita Veggies Recipe

Learn how to make the best homemade fajita veggies with this easy baking recipe! Perfectly caramelized bell peppers and onions with smoky spices create restaurant-quality results every time. The secret is high-heat roasting for those delicious charred edges that elevate your taco nights!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 red bell peppers, sliced into strips</li><li class="ingredients-single-item">2 green bell peppers, sliced into strips</li><li class="ingredients-single-item">1 yellow bell pepper, sliced into strips</li><li class="ingredients-single-item">2 medium red onions, sliced</li><li class="ingredients-single-item">3 tablespoons olive oil</li><li class="ingredients-single-item">2 teaspoons smoked paprika</li><li class="ingredients-single-item">1 teaspoon ground cumin</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">1/2 teaspoon garlic powder</li><li class="ingredients-single-item">1/2 teaspoon onion powder</li><li class="ingredients-single-item">1/4 teaspoon cayenne pepper (optional)</li><li class="ingredients-single-item">1 teaspoon sea salt</li><li class="ingredients-single-item">1/2 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">2 tablespoons fresh lime juice</li><li class="ingredients-single-item">Fresh cilantro for garnish (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 82 calories

🥑 Fat: 5 g

🧈 Saturated Fat: 0.7 g

🍞 Carbohydrates: 9 g

🍭 Sugar: 4 g

🍗 Protein: 1 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 310 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large rimmed baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F) and position the rack in the upper third of the oven. This high temperature is crucial for achieving those characteristic charred edges on your fajita veggies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, mix together the smoked paprika, cumin, dried oregano, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Combining the spices before adding them ensures even distribution throughout your vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place all sliced bell peppers and onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with the spice mixture. Using clean hands or tongs, toss everything together until the vegetables are evenly coated. The oil helps the vegetables roast evenly without drying out and allows the spices to adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread the vegetables in a single layer across the baking sheet. Avoid overcrowding, as this will cause the vegetables to steam rather than roast. If necessary, use two baking sheets to ensure proper spacing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roast in the preheated oven for 15 minutes, then carefully remove the baking sheet and stir the vegetables. Return to the oven and continue roasting for another 10-15 minutes, or until the edges of the vegetables begin to char and they've softened but still maintain some bite. Look for caramelized edges – these add tremendous flavor!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the vegetables are done, remove from the oven and immediately drizzle with fresh lime juice. The acid from the lime brightens the flavors and balances the smokiness of the spices. The sizzling vegetables will absorb the lime juice as they cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Taste and adjust seasoning if needed. Garnish with fresh cilantro if desired, and serve hot. For the most authentic fajita experience, transfer the vegetables to a preheated cast iron skillet to keep them warm and create that classic sizzling effect.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Roasted Fajita Veggies Recipe?

The key ingredients are bell peppers (red, green, and yellow), red onions, olive oil, and a blend of spices including smoked paprika, cumin, oregano, garlic powder, and onion powder. Fresh lime juice adds brightness, while optional cayenne adds heat.

How to cook Roasted Fajita Veggies Recipe at home?

Learn how to cook Roasted Fajita Veggies Recipe by preheating your oven to 425°F, coating sliced bell peppers and onions with olive oil and spices, then roasting for about 25 minutes until they develop caramelized edges. A final splash of lime juice brings all the flavors together for authentic restaurant-quality results.

What's the secret to getting perfectly charred edges on fajita vegetables?

The secret is high-temperature roasting (425°F/220°C) combined with proper spacing on the baking sheet. Avoid overcrowding the pan, which causes steaming instead of roasting. Position the rack in the upper third of the oven and allow vegetables to roast undisturbed before stirring.

Can you freeze roasted bell peppers and onions for later use?

Yes! Cool the roasted vegetables completely before transferring to airtight containers or freezer bags. They'll keep for up to 3 months. When ready to use, thaw in the refrigerator overnight and quickly reheat in a hot skillet or microwave to maintain their texture and flavour.

What dishes can you serve with Mexican-style roasted vegetables?

These smoky roasted vegetables are incredibly versatile! Serve them in tortillas for classic fajitas, add to quesadillas, burritos, or taco bowls. They also pair beautifully with grilled meats, can top nachos, mix into scrambled eggs, or enhance salads and grain bowls.

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