Sheet-Pan Fajita Veggies

Scale the recipe

Ingredients

• Bell peppers, cut into strips
  $ per each · prices vary by store
• Red onion, cut into wedges
  $ per each · prices vary by store
• Zucchini, halved and sliced
  $ per each · prices vary by store
• Olive oil
  $ per tbsp · prices vary by store
• Chili powder
  $ per tsp · prices vary by store
• Ground cumin
  $ per tsp · prices vary by store
• Smoked paprika
  $ per tsp · prices vary by store
• Garlic powder
  $ per tsp · prices vary by store
• Lime juice
  $ per tbsp · prices vary by store
• Flour tortillas
  $ per each · prices vary by store

Steps

1. Heat the oven to 425 degrees F. Line a large rimmed sheet pan with parchment (or use two pans if one looks crowded).
2. Cut the bell peppers and red onion into strips, and halve the zucchini lengthwise and slice into half-moons.
3. Pile the vegetables on the pan. Drizzle with the olive oil and lime juice, then sprinkle over the chili powder, cumin, smoked paprika, garlic powder, and a good pinch of salt. Toss with your hands until evenly coated.
4. Spread the vegetables in a single layer with space between them. Crowding steams the vegetables instead of roasting them.
5. Roast 18-22 minutes, flipping once halfway through, until the edges are charred in spots and the peppers are tender.
6. Warm the tortillas in a dry skillet or directly over a gas flame. Pile the roasted vegetables into the tortillas and add your favorite toppings.