Mexican Roasted Vegetables

Mexican roasted vegetables & chicken avocado enchilada

Mexican roasted vegetables have become my go-to side with all things Mexican food. They are an easy, delicious way to incorporate more veggies into some of our favorite meals.

We love Mexican food! Between tacos, enchiladas, quesadillas, and the occasional Chimichanga something always appears on my weekly menu.

While the classic sides like refried beans and Mexican rice are awesome; I wanted something simple and a little healthier. I serve roasted vegetables like broccoli and green beans all the time with other main entrées, but these just didn’t seem right next to a taco or enchilada.

But peppers, onions, zucchini and maybe a jalapeño pepper covered with spices and roasted? Perfect!


Peppers, onions and zucchini: Your preferred color of bell pepper along with red onions and zucchini make an excellent combination. I add a jalapeño pepper if we have them for some welcome spiciness.

Spices: Chili powder and cumin are the classic Mexican spices. A few red pepper flakes add some spice. I have also added Cayenne pepper if we are really craving some spice.


You will start by chopping the veggies. The onions and bell peppers are chopped into bite-sized pieces and the zucchini is thinly sliced. I also thinly slice the jalapeño pepper if adding to disperse the spice throughout the dish. Spread vegetables on a sheet pan.

Sprinkle the spices evenly over the vegetables; then drizzle with olive oil. Combine until oil and spices are evenly spread over vegetables. So easy!

Bake for 25 minutes. Serve immediately with your favorite Mexican entree. We like it sprinkled with salsa for some acid.

Mexican roasted vegetables: an easy, healthy delicious side with your favorite Mexican inspired main dish!

Enchilada & roasted veggies

Mexican Roasted Vegetables

Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 2


  • 1 cup bell peppers chopped
  • ½ cup onion chopped
  • 1 cup zucchini thinly sliced
  • 1 Jalapeño pepper thinly sliced – optional
  • ½ tsp hot chili powder
  • ½ tsp cumin
  • ¼ tsp red pepper flakes
  • ½ tsp black pepper
  • kosher salt to taste
  • 1 Tbsp olive oil


  • Preheat oven to 400°
  • Lightly spray baking sheet with non-stick spray.
  • Add peppers, onion, zucchini to sheet pan.
  • Sprinkle vegetables evenly with all the spices
  • Drizzle olive oil over the vegetable and spice mixture and mix with your hands until the oil and spices are distributed evenly.
  • Bake until vegetable are tender and roasted about 25 minutes.
Keyword Easy, Savory, Spicy


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