Roasted mexican style vegetables recipe

Recipe for roasted mexican style vegetables in our easy vegetarian recipes collection.

Recipe ingredients

• 1 large onion, thinly sliced
• 3 large red bell peppers, cut into 2 inch pieces
• 2 large carrots, cut into 2 inch pieces
• 1/2 medium red cabbage, cut into 2 inch pieces
• 2 medium Anaheim chili peppers, cut into 2 inch pieces
• 1 cup kidney beans, cooked
• 1 1/2 teaspoons unrefined corn oil
• 2 teaspoons cumin powder
• 2 tablespoons dried oregano
• 1/8 teaspoon cayenne, to taste
• 1 teaspoon sea salt
• 2 tablespoons red wine, optional

How to make roasted mexican style vegetables

• Toss cut vegetables, kidney beans, oil, herbs, spices, salt and wine if desired in a bowl.
• Transfer to baking sheet. It should not need to be oiled since the vegetables are oiled.
• Roast in a 450 degrees F oven for about 50 minutes or until the vegetables are not hard and have browned.
• During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
• Variation: Add pitted olives. This will increase the percentage of calories from fat.

• Roasted mixed vegetables
• Roasted potatoes, peppers and shallots
• Roasted root vegetables
• Roasted tempeh and vegetables
• Rocket, pear and Parmesan salad
• Roquefort and walnut pasta salad
• Roquefort tartlets
• Runner beans with garlic
• Sabzi vegetable cutlet
• Saffron dip
• Saffron garbanzo rice pilaf in filo purse
• Sage and onion roast potatoes
• Sage and onion stuffing

• Ratatouille
• Red cabbage in port and red wine
• Red fried rice
• Red pepper risotto
• Red hot lentil soup
• Rhubarb cream jelly
• Rice noodles with vegetable chilli sauce
• Rice sweet potatoes collard torte
• Rich and chunky mushroom gravy
• Rich french dressing
• Risotto alla milanese
• Roasted aubergine
• Roasted green beans with balsamic vinegar

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