Seasoned Oven Roasted Veggies

Prep:  15 Minutes
Total Time:  30 Minutes
Servings:  12

Ingredient List

  • 2 tablespoons vegetable oil
  • 1 tablespoon plus 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 large red bell pepper, cut into 1 1/2-inch pieces
  • 1 large green bell pepper, cut into 1 1/2-inch pieces
  • 1 large orange bell pepper, cut into 1 1/2-inch pieces
  • 1 large red onion (4-inch diameter), cut into 1-inch pieces

Preparation

  1. Heat oven to 450°F.
  2. In large bowl, mix oil and 1 tablespoon plus 2 teaspoons taco seasoning mix. Add vegetables; toss to coat. Spread in single layer in ungreased 15x10x1-inch pan.
  3. Roast uncovered 10 minutes; turn. Roast about 7 minutes longer or until vegetables are crisp-tender.

Expert Tips

  • Got leftover veggies? Add them to scrambled eggs the next morning or make veggie fajitas by tossing them in tortillas.
  • To grill the veggies instead, put them in a grill basket, then place the basket on a grill set to medium-high heat. Cover the grill and let the veggies cook for 10 to 15 minutes, stirring occasionally, until crisp-tender.
  • Use a 15x10-inch pan with a rim or a shallow roasting pan, so the vegetables can be laid out in a single layer.

Nutrition

  • 1 Serving Calories 40 (Calories from Fat 20);  Total Fat 2 1/2g (Saturated Fat 0g ,Trans Fat 0g);  Cholesterol 0mg;  Sodium 65mg;  Potassium 105mg;  Total Carbohydrate 4g (Dietary Fiber 1g ,Sugars 2g);  Protein 0g
  • % Daily Value: Vitamin A 10%;  Vitamin C 50%;  Calcium 0%;  Iron 0%
  • Exchanges: 1/2 Vegetable;  1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet