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Tex-Mex Roasted Veggies

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 to 8
Calories: 147kcal

Ingredients

  • 1 red bell pepper diced large
  • 1 zucchini sliced
  • 1 cup grape or cherry tomatoes halved
  • 1 cup red onion chopped
  • 1 cup frozen corn
  • ¼ cup olive oil
  • 2 Tbs. chili powder
  • 2 tsp. cumin
  • salt & pepper

Instructions

  • Toss veggies with olive oil and seasonings.
  • Pour on sheet pan and roast in oven at 425° for 20 minutes.

Notes

*Whole Foods Plant Based option omit olive oil

Nutrition

Serving: 6to 8 | Calories: 147kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 387mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1706IU | Vitamin C: 39mg | Calcium: 41mg | Iron: 2mg