ROASTED VEGETABLES FOR MEXICAN NITE
As a vegetarian I always look for new ways to turn the same old dish into something new and tasty. Since I love Mexican food I add these veggies to my burritos, tacos, and tostados. On a recent trip to Washington DC my sister took me to a place that does Mexican food with Californian style. This following recipe is an inspiration from our lunch (and dinner) that day. The vegetables are only limited by your palate.
Provided by SpicyGirl
Categories Lunch/Snacks
Time 40m
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the vegetables together with the oil.
- Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
- Bake in the oven for approximately 25 minutes or until vegetables are tender.
Nutrition Facts : Calories 65.9, Fat 1.1, SaturatedFat 0.1, Sodium 790.6, Carbohydrate 13, Fiber 3.3, Sugar 5.9, Protein 2.9
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Irfan Ahamad
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, bell peppers, and onions that were about to go bad, so I roasted them with some olive oil, salt, and pepper. They turned out delicious!
Saeed Saeed
[email protected]I'm always looking for new ways to cook vegetables and this recipe is a keeper. The roasted vegetables were so flavorful and delicious.
Latoya Gilliam
[email protected]This recipe is perfect for a quick and easy side dish. I roasted the vegetables while I was making dinner and they were done in no time.
Parsa Dehghani
[email protected]I made this recipe for my vegan friend and she loved it! She said it was the best roasted vegetables she's ever had.
Mason Malone
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and they asked for seconds.
Kanchan Bhim
[email protected]I followed the recipe exactly, but my vegetables didn't turn out as good as the picture. They were a little too dry and the spices were overpowering.
Zubair Shahzad
[email protected]These roasted vegetables were a little too spicy for my taste, but my husband loved them. He said they were the best roasted vegetables he's ever had.
Takaanewa Southon
[email protected]I'm not a big fan of roasted vegetables, but I tried this recipe and I was pleasantly surprised. The vegetables were roasted perfectly and the spices were just right. I will definitely be making this recipe again.
Martha Karara
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, bell peppers, and onions that were about to go bad, so I roasted them with some olive oil, salt, and pepper. They turned out delicious!
Shakeel Ali
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the roasted vegetables and they were gone in no time. I will definitely be making this recipe again.
sudais mughal
[email protected]These roasted vegetables were delicious! I especially loved the way the spices brought out the natural sweetness of the vegetables. I will definitely be making this recipe again.
Jahirhussain Jahir
[email protected]I love roasted vegetables and this recipe did not disappoint! The vegetables were roasted to perfection and the spices were amazing. I especially loved the smoky flavor of the cumin and chili powder. I will definitely be making this recipe again.
Christian Soulja
[email protected]These roasted vegetables were a hit at my Mexican night party! They were so easy to make and they turned out so delicious. The vegetables were cooked perfectly and the spices were just right. I will definitely be making these again.
Ziaullah sumra
[email protected]Roasted vegetables are a great way to add flavor and nutrition to any meal, and this recipe is no exception. The vegetables were perfectly roasted, with a nice caramelized exterior and tender interior. The spices added a delicious smoky flavor that c