Oven Roasted Vegetable Fajitas

• Produce

  • 1 Avocado
  • 1 ear Corn
  • 1 Lime, wedges of
  • 1 Red bell pepper, medium
  • 1 Red onion, large
  • 1 Yellow bell pepper, medium
  • 2 Zucchini, medium

• Condiments

  • 1 Pico de gallo

• Baking & Spices

  • 2 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Bread & Baked Goods

  • 12 Taco-sized tortillas

• Dairy

  • 1 Cheese
  • 1 Sour cream

Found on tasteslovely.com

Description

Ingredients

• 1 medium red bell pepper, ribs and seeds removed, sliced ½ thick
• 1 medium yellow bell pepper, ribs and seeds removed, sliced ½ thick
• 1 large red onion, sliced ½ thick
• 2 medium zucchini, sliced in to ½ thick wedges
• 1 ear of corn, kernels sliced from cob
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 2 teaspoon salt
• 2 teaspoon pepper
• 12 taco sized tortillas
• 1 avocado, sliced
• shredded cheese
• pico de gallo, or favorite store bought salsa
• sour cream
• wedges of lime

Directions

• Preheat oven to 500 degrees, with the rack in the upper third. Line a large baking sheet with parchment paper.
• In a large mixing bowl, toss the sliced vegetables with olive oil. Then add cumin, salt and pepper, toss to combine.
• Spread the vegetables in an even layer on the baking sheet. Roast for about 20 minutes, or until the vegetables are soft and starting to char on the edges.
• Assemble the tacos with the roasted vegetables and desired toppings. And leftover roasted vegetables will keep in an airtight container for 1 week.