Mexican Roasted Vegetables

Prep: 10 Minutes
Cook: 30-35 Minutes
Serves: 4-5

Give you veg a Mexican-makeover!

Roast the veg all in one pan for super simple and tasty side dish.

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Nutrition
Calories	204
Carbs	28g
Fat	8g
Protein	5g
Free From

Ingredients

30ml olive oil
Juice of 1 lime
2 tsp. garlic powder
1 1/2 tsp smoked paprika
1 1/2 tsp oregano
1 1/2 tsp ground cumin
1/2 tsp. chilli (optional)
Salt and pepper
40g jalapeños in brine, drained and chopped
2 corn on the cob, sliced into large chunks
2 medium sweet potatoes, peeled and diced
200g cherry tomatoes, halved
1 medium red onion, sliced
1 red pepper, sliced
2 courgettes, cut into large chunks
1 yellow pepper; sliced
Handful fresh coriander to serve

Serving Options

Add 2 handfuls of crushed tortilla chips and some grated cheese in the final 10 minutes of cooking or until the cheese has melted and the tortilla chips are browning slightly.

Method

Pre heat the oven to 180°C/350°F/gas mark 4.
In a small bowl combine the olive oil, lime juice, garlic, smoked paprika, oregano, cumin, salt and pepper. Place the vegetables in a large roasting tin and pour over the olive oil dressing. Toss the vegetables in the oil to coat thoroughly and place in the oven to cook.
Roast for approximately 30-35 minutes or until the vegetables are tender and caramelised. Toss the vegetables in the oil and spices a couple of times whilst cooking. If serving with tortillas and cheese add these for the final 10 minutes of cooking. Once cooked served topped with fresh coriander.