Mexican Roasted Vegetables

🥄 Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 3 carrots, (sliced into rounds)
• 1 large zucchini, (halved lengthwise and sliced)
• 1 large yellow squash, (halved lengthwise and sliced)
• 1 large red bell pepper, (chopped into 1-inch pieces)
• 1 large red onion, (chopped into 1-inch chunks)
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 lime, (juiced (about 2 tablespoons))
• 2 tablespoons crumbled feta or cotija cheese
• 2 tablespoons chopped cilantro

👨‍🍳 Instructions

1. 1

   Position 2 oven racks in the middle of the oven and preheat to 425ºF.

2. 2

   Line 2 large baking sheets with parchment paper (or grease baking sheets with oil).

3. 3

   Evenly divide the vegetables among the 2 prepared baking sheets and drizzle with 1 tablespoon of olive oil each.

4. 4

   Add salt, garlic powder, chili powder, coriander, cumin, and black pepper to a small bowl. Mix together to combine.

5. 5

   Evenly sprinkle the seasoning mix onto the vegetables, and toss to coat using your hands.

6. 6

   Spread the vegetables out in a single layer so they’re not overlapping.

7. 7

   Transfer the baking sheets to the oven and roast for 15 minutes.

8. 8

   Remove from the oven, flip the vegetables over with a spatula, and return to the oven making sure to switch the position of the baking sheets on the rack so that they roast evenly. (The baking sheet that was on the top the first time should be moved to the bottom, and vice versa.)

9. 9

   Roast for 15 more minutes.

10. 10

    Remove the vegetables from the oven and top with lime juice, crumbled feta, and chopped cilantro. Serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.