Sheet Pan Fajita Veggies

🧂 Ingredients

• 2 medium zucchini

  cut into thin half-moons
• 2 medium yellow squash

  cut into thin half-moons
• 1/2 lb broccoli

  cut into small florets (2 to 3 cups)
• 2 large bell peppers

  sliced into strips
• 2 medium white or yellow onions

  sliced into strips
• 1 to 2 large Roma tomatoes

  sliced
• 2 Tbsp fajita seasoning

  (or 1 standard packet of fajita seasoning)
• 3 Tbsp vegetable oil
• 1 medium fresh lime

  (or 1 to 2 tbsp lime juice)
• tortillas, for serving
• optional for serving: guacamole, sour cream, pico de gallo, cheese, extra lime wedges

Instructions

• 1 Preheat oven to 450°F. Set aside a large seasoned sheet pan.
• 2 Add vegetables to a large bowl. Stir in the fajita seasoning and stir several
  times to coat well.
• 3 Add in the oil and stir to distribute. Squeeze one half of a fresh lime over the
  veggies and stir again.
• 4 Pour prepared vegetables onto the sheet pan and spread evenly. Roast for 20 to
  25 minutes, until vegetables soften and are beginning to brown. No need to stir.
• 5 Turn oven to Broil (high) and let veggies cook for an additional 3 to 5 minutes,
  until lightly charred.
• 6 Remove pan from oven and gently stir vegetables to redistribute oil and pan
  juices. Squeeze the other half of the lime over the vegetables and serve as
  desired.
• 7 Store leftover fajita veggies in the refrigerator for up to 5 days. Reheat in
  the microwave, in a skillet, or in the oven for 5 to 10 minutes.

Nutrition Info