Roasted veggie fajitas
Ingredients
- Red and Orange Bell Pepper, one each (use the bells you want or have)
- Poblano pepper (for some heat)
- 3 zucchini
- One gorgeous yellow onion
- One packet fajita seasoning (or make your own, we’re lazy)
- Salt and Pepper to taste
- Vegetable oil (your choice, of course; we used canola)
- Corn or flour tortillas
- Guacamole (refrigerator case stuff wasn’t bad, be wary of freezer guac... or make your own)
Directions
Prepare a cookie sheet or baking pan (maybe 2) large enough to fit all vegetables. The shallower you can get the veggies, the faster they’ll cook. If using a glass pan, wrap it in foil for convenience's sake.
Preheat the oven to about 425 degrees Fahrenheit. Chop up your veggies as desired. If you have family members who can’t take the heat, consider using less of the poblano. Make sure and taste a piece while you’re cutting to judge the heat because they vary a lot.
Put all the veggies in an enormous bowl. Throw in some oil and the packet of seasoning. Mix with your hands. You may find you need to add more oil. Make sure the seasoning and vegetable oil are coating each veggie and then taste a little of the seasoning on the veggies. You may need to add salt and pepper (we did). Throw those suckers onto their baking sheet.
Bake for about 30 minutes, stirring once or twice during cooking, until veggies are tender and browning around the edges.
