Roasted Fajita Veggies Recipe

<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>

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

<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>