Sheet Pan Fajita Veggies

About This Recipe

Oven roasted strips of onions and peppers in olive oil and a simple seasoning blend.

Ingredients

• 4 Yellow Bell Peppers
• 4 Red Bell Peppers
• 4 Poblano Peppers (or green bell peppers)
• 2 Red Onions
• 3 Tablespoons 48g Olive Oil
• 1 Tablespoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Black Pepper
• Fresh Cilantro and Limes (for garnish)

Instructions

1. Preheat your oven to 425ºF.
2. Remove any seeds and membranes from the peppers before slicing them into thin strips. Cut the onion into matching strips.
3. Toss the peppers and onion in the olive oil before seasoning with the salt, garlic and onion powder, and black pepper.
4. Divide the veggies between two half sheet pans. Gently shake the pans to evenly spread the veggies out.
5. Place the pans on the bottom and middle rack in your oven and bake for 20 minutes before switching the pans' rack position. Bake for an additional 20-25 minutes until the veggies are tender crisp and slightly browning around the edges.
6. Garnish with freshly chopped cilantro and a squeeze of lime juice. Use the veggies right away or let them cool briefly before packing in airtight containers and refrigerating or freezing.