These Easy Fajita Vegetables are so simple to make and taste delicious. Roasted with a mix of flavorful spices, these vegetables are spicy, sweet, and perfectly tasty.
One of the best things about fajitas is the delicious array of vegetables that are served. The flavors that these veggies take on because of the spices and oil they are cooked in, not to mention the rich flavors drawn from each one as it cooks, are so scrumptious. This recipe uses a mix of different colored peppers, portabella mushrooms, onion, and broccoli. These give the fajita vegetables different tastes and textures for you to enjoy.
These Easy Fajita Vegetables use just a few simple ingredients, but they manage to get the maximum amount of flavor out of each one. A mix of spices that are not too spicy but have lots of taste are cooked into the dish. And the "meaty" textures of the mushrooms and broccoli with the pungent onions and sweet peppers are so delicious. Let's talk about what you need to make this dish.
Video Tutorial: Vegetable Fajitas
Main Ingredients
- Vegetables. Colorful bell peppers, portobella mushrooms, red onion, and broccoli are what I used. Other veggies, such as cauliflower, zucchini, carrots, okra, beets, brussels sprouts, or cabbage, could also be used instead.
- Spices. Garlic powder, onion powder, paprika, cumin powder, salt, and chili powder for a touch of heat.
- Olive oil. Or use any other kind, if you prefer.
How to Make Fajita Vegetables
1. In a small bowl or measuring cup, mix together the olive oil and the spices. Then set it aside.
2. Place the vegetables into a large mixing bowl and pour the spiced olive oil on top of them. Mix everything very well.
3. Line a large baking sheet with parchment paper and evenly spread the vegetables out on it.
4. Roast the Fajita Vegetables at 450°F for about 20 minutes, or until the vegetables have softened and browned. Serve warm.
How to Make the Best Fajita Vegetables
- Cut the vegetables into similar sizes. When you chop and slice your vegetables, try to keep everything to the same basic size. This way, as they are roasting in the oven, everything will cook at about the same rate. Otherwise, a large broccoli floret may be too hard, while a small onion slice may be limp and shrunken.
- Toss and mix the vegetables and oil. Though it is faster to just pour the oil on and then roast the vegetables, these Fajita Vegetables are so much better if you thoroughly mix the spiced oil through them all. This gives an even distribution of spices as well as making sure that there is oil on all surfaces, helping the roasting process along.
What to Serve it with
- On rice. I love a bowl of these veggies over some rice.
- On a tortilla. These are, after all, Fajita Vegetables. 🙂 Try them with some tofu or soy protein if you prefer to skip the meat.
- In a sandwich. This tastes great between some slices of bread or atop a piece of crusty rustic bread. You can also enjoy them on veggie or beef burgers.
- With hummus. Spice up your hummus with these veggies. Make it into a sandwich or just spoon it up for lunch.
How to Store and Reheat Leftovers
To store any leftovers, just place them in an airtight container and put them in the refrigerator. They can stay fresh in there for up to 7 days, but try to eat them within the first 3 days. After that, their textures become softer and wetter. When you are ready to reheat your Easy Fajita Vegetables, place them back on a baking sheet and cook them in the oven for about 5 minutes. You can also stir fry them on the stovetop or even microwave them if you prefer.
I really love this recipe for Fajita Vegetables because they are so tasty and so easy. The prep time is short and leaves you with plenty of time to prepare the other elements of your meal. Whether you're planning to make fajitas or just want to serve some more flavorful veggies at lunch or dinner, this recipe is perfect. You'll love the textures and complex flavors that these ingredients have. I'm sure you and your family are going to love it.
You'll enjoy these tasty recipes, also:
- Broccoli and Mushroom Stir-Fry
- Garlic Roasted Okra
- Garlic Mushrooms
- Mushroom Bourguignon
- Cilantro Lime Rice and Black Beans
Easy Fajita Vegetables
Ingredients
Seasoning
- ¼ cup olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tbsp. paprika
- ½ tsp. cumin powder
- ½ tsp. chili powder
- 1 tsp. salt
Vegetables
- 3 small bell peppers, cut into stripes any color
- 1 medium onion, cut into half slices
- 2 medium portabello mushrooms, cut into medium pieces
- 3 cups broccoli florets
Instructions
- In a small bowl or measuring cup, mix together the olive oil and the spices. Then set it aside.
- Place the vegetables into a large mixing bowl and pour the spiced olive oil on top of them. Mix everything very well.
- Line a large baking sheet with parchment paper and evenly spread the vegetables out on it.
- Roast the Fajita Vegetables at 450°F for about 20 minutes, or until the vegetables have softened and browned. Serve warm.
Notes
WHAT TO SERVE IT WITH
- On rice. I love a bowl of these veggies over some rice.
- On a tortilla. These are, after all, Fajita Vegetables. 🙂 Try them with some tofu or soy protein if you prefer to skip the meat.
- In a sandwich. This tastes great between some slices of bread or atop a piece of crusty rustic bread. You can also enjoy them on veggie or beef burgers.
- With hummus. Spice up your hummus with these veggies. Make it into a sandwich or just spoon it up for lunch.
I thought this was great. Ate over an almond tortilla with chicken. I did cook chicken separately. Very good combination! Thank you!
Thanks, Cheryl!
Could you cut up chicken and mix with it and cook at same time?
Hi Tracy! Yes. Just cut the chicken into thin strips. No extra time required. Let me know if you try it!