Vegetable Fajita Sheet Pan Dinner
This Vegetable Fajita Sheet Pan Dinner recipe is simple, delicious and ready in less than 30 minutes. Did I mention it all cooks on a single sheet pan?
As the cook (and cleaner) of most meals at our house, the words “sheet pan dinner” are the equivalent of someone saying “just relax honey, I’ll make dinner tonight.”
A girl can dream right?
Sheet pan dinners have become quite popular, and for good reason. The idea behind the trend is that your entire meal is made on a single sheet pan. Thereby making cooking a lot easier and clean up a breeze.
So this month, I’m joined by my The Recipe Redux friends to provide you with some healthy, delicious sheet pan meal ideas!
This Vegetable Fajita Sheet Pan Dinner recipe is all that and a bag of chips. Is that still a saying? If not, I’m totally going to try and bring it back. Although these days it would probably be more like “all that and a bag of organic, gluten free, non-gmo kale chips”. Oh millennials.
Back to these vegetable fajitas. They are so simple to make and full of flavor! The perfect weeknight meal that takes a single sheet pan and about 20 minutes. What would you do with all the extra free time? That was meant to be sarcastic.
The best part is that you can customize the veggies to your liking. I used red bell pepper (it was on sale), portobello mushrooms (meaty without actually having meat), onions, and eggplant. I sliced all the veggies into strips (for equal roasting) and then tossed in a bowl with a bit of olive oil and a couple spoonfuls of this Homemade Taco Seasoning.
Then everything gets spread out on a sheet pan and placed in the oven to roast. You may want to check on it about halfway through to see if the veggies need to be stirred around a little and to ensure even cooking.
A little roasting tip – Since I was using hearty vegetables like eggplant and portobello mushrooms, I let everything roast for the same amount of time. If you are going to use vegetables that roast a little quicker (smaller mushrooms, asparagus, beans), you may want to add those to the pan towards the second half of the roasting time.
I kept the toppings simple for this Vegetable Fajita Sheet Pan dinner since the vegetables themselves were so flavorful. I simply chopped up a little fresh cilantro, a dollop of guacamole and a drizzle of greek yogurt. Dinner is served. If you are a salsa fan, I highly recommend checking out this collection of 21 All Time Favorite Salsa Recipes from Foodal!
Have you made a sheet pan dinner before? Share your favorite recipe in the comments below and don’t forget to check out the other great sheet pan meal ideas below…
- 1 medium eggplant, cut into long strips
- 1 medium onion, cut in wedges
- 1 bell pepper, cut into strips
- 2 portobello mushrooms, sliced into strips
- 2 tbsp olive oil
- 2 tsp taco seasoning (recipe available on www.thedomesticdietitian.com)
- 4 tortillas (corn or flour)
- Optional Garnish: guacamole, plain greek yogurt, cilantro
- Preheat oven to 425 degrees
- In a large bowl, combine eggplant, onion, bell pepper, mushrooms, olive oil and taco seasoning. Mix until combined
- Lay vegetables in a single layer on a large sheet pan (may need to use additional sheet pan if the vegetables don't fit)
- Place in oven for 20 minutes, until soft and roasted
- Remove from oven and allow to cook slightly
- Place vegetables in tortilla of your choosing and garnish as desired
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