Seweryn Dominsky
Delectable Mexican Roasted Mixed Vegetable Medley
This vibrant and flavorful dish brings together the freshest Mexican flavors with a delightful assortment of roasted vegetables. It’s a perfect combination of spice and sweetness, creating a harmony of taste that’s both hearty and healthy. Ideal as either a side dish or a main course, this Mexican Roasted Mixed Vegetable Medley is sure to please any palate.
Ingredients:
– 2 cups corn kernels (fresh or frozen)
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 zucchini, diced
– 1 red onion, diced
– 1 sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– Salt and pepper to taste
– Fresh lime juice (from 1 lime)
– 1/4 cup fresh cilantro, roughly chopped
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Prepare the vegetables by dicing the red and yellow bell peppers, zucchini, red onion, and peeling and dicing the sweet potato.
3. In a large bowl, combine the corn kernels, diced vegetables, and black beans.
4. Drizzle the olive oil over the vegetable mixture and toss to coat evenly.
5. Add the smoked paprika, ground cumin, chili powder, garlic powder, salt, and pepper. Toss again to ensure the vegetables are well seasoned.
6. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through the cooking time.
8. Once removed from the oven, drizzle the roasted vegetables with fresh lime juice and sprinkle with chopped cilantro before serving.
Enjoy your colorful and delicious Mexican Roasted Mixed Vegetable Medley hot from the oven!
