Happy Taco Tuesday! It’s okay if it’s not Tuesday by the time you see this recipe for easy oven-roasted veggies because every day is a great day for tacos.
Just for the record, you don’t have to use these oven-roasted veggies in a recipe for tacos or fajitas. I often eat them alone or with eggs. You can also toss them in quesadillas, combine them with greens, or turn them into black bean burgers. This is definitely a versatile recipe.
I included measurements below, but feel free to tweak them. It’s hard to screw up a recipe for roasted vegetables. You can substitute different vegetables, add more or less of some of the ingredients on the list, or season your veggies differently. Please come back and let me know what you end up doing with this recipe!
Start by combining olive oil and garlic powder in a small bowl. Stir it a few times, then lightly coat your sliced vegetables with the mixture. Stick them on a foil-lined tray and sprinkle them with sea salt.
It’s okay if some of your vegetables are touching, but try not to plop them all onto the same part of your baking tray.
Place the tray in the oven for 35 to 45 minutes. Sometimes I leave them in for 50 minutes or more, but keep in mind I was that weird kid who loved burnt toast and thought gasoline and nail polish remover smelled good.
The peppers and onions soften as they cook, so pull them out closer to 35 minutes if you’re hoping for a hint of crispness.
Remove your veggies from the oven. See how they shrunk a little?
Using a spatula, transfer your oven-roasted veggies into separate bowls. Sprinkle them with additional sea salt, if desired. I use pink Himalayan sea salt because
it makes me feel fancy I like the taste and texture.
Ready for my printable, Pinnable recipe for easy oven-roasted veggies? Here you go!
What’s your favorite way to prepare vegetables?