Mexican Roasted Vegetables
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Isabel Eats · by Isabel Orozco-Moore★ 4.8 (24)

Mexican Roasted Vegetables

NUTRITION · PER SERVING45M COOK
CAL 4%·PRO 4%
CARBS 10G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 4G48% OF CAL
1G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful roasted vegetable medley seasoned with Mexican spices and topped with cotija cheese and cilantro. Tender and vibrant.

sidemexicangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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
PREP
15M
SODIUM
276MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.