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Tex-Mex Roasted Veggies

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 to 4
Calories: 156kcal

Ingredients

  • ½ red bell pepper diced large
  • 1 small zucchini sliced
  • ½ cup grape or cherry tomatoes halved
  • ½ cup red onion chopped
  • ½ cup frozen corn
  • 2 Tbs. olive oil
  • 1 Tbs. chili powder
  • 1 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: 3to 4 | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 472mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1772IU | Vitamin C: 45mg | Calcium: 46mg | Iron: 2mg