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.
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Units: US | Metric
- 1 yellow zucchini (sliced)
- 1 medium onion (cut into wedges)
- 1 green bell pepper (cut into strips)
- 1 red bell pepper (cut into strips)
- 4 garlic cloves (minced)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 package of old el paso taco seasoning
- 4 teaspoons cumin (slightly crushed)
- 4 tablespoons vegetables or 4 tablespoons corn oil
- 1Mix all the vegetables together with the oil.
- 2Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
- 3Bake in the oven for approximately 25 minutes or until vegetables are tender.
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Nutritional Facts for Roasted Vegetables for Mexican Nite
Serving Size: 1 (143 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 65.8
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 790.6 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 3.2 g
- Sugars 5.9 g
- Protein 2.8 g
The following items or measurements are not included: