Oven-Roasted Veggie Fajitas

This recipe for Oven-Roasted Veggie Fajitas carries with it a fond memory.

I was asked to volunteer with the Eat Smart Meals Program many years ago. The program brought in Head Start families and had us cooking with the parents, then giving them the ingredients to take home to cook the same recipe. At the end of class, when their kids would join us, we would gather around and eat together and, for a lot of these families, it was the first time they ate together at a table.

I wanted to come up with something that was easy for them to replicate at home. A nice bonus was that this recipe was a big hit with the kids.

The Fajita Seasoning Blend

It’s easy to buy the fajita seasoning at the store, but with most of them, the first ingredient you see is salt (or sodium of some sort). That’s why I’ve included a recipe for homemade fajita seasoning, to help regulate the salt. Making the seasoning blend yourself also allows you to customize it. If you want more cumin you can add it or if you don’t want to put in the cayenne because you don’t want the heat, you can leave it out.

The ingredients for the fajita blend includes chili powder, onion and garlic granules, cumin, paprika, cayenne pepper and black pepper. Once combined, use the seasoning immediately or store it in an airtight container.

The Vegetables

What’s great about fajitas is you can really use whatever vegetables you want. I chose eggplant, zucchini, yellow squash, red pepper and red onion. I like to have a variety of colors, textures and flavors.

To prepare the eggplant, use a 7-1/2″ Vegetable Knife to cut it into half-inch cubes.

There’s no need to salt the eggplant for this recipe because they’re such small bites they kind of weep out the bitterness on their own as they roast. The eggplant also gives you somewhat of a soft texture, which plays well with the squash, bell pepper and onion.

To thinly slice the yellow squash and zucchini consider using a knife with a slightly shorter blade, like the 6" Vegetable Knife.

For cutting the red pepper into strips, give the 7″ Santoku a try.

When cutting the red onion, make the slices a bit thicker, slicing them about a half-inch thick.

Roasting the Vegetables

Toss the vegetables with regular olive oil or vegetable oil. Note, however, do not use extra-virgin olive oil, as it tends to smoke. Then, mix the vegetables with the fajita seasoning and transfer to a sheet pan before placing into a hot 450 F oven. Make sure the vegetables are spread into a single layer so they cook more evenly.

Roast uncovered in the oven, stirring once or twice until the vegetables are tender, 25 to 30 minutes. For the last five minutes of roasting, sprinkle some pasted garlic over the veggies.

Making the Fajitas

Place the tortillas, one at a time, in a large sauté pan over medium heat and heat them on both sides until softened. Put them on a plate as you go along, and cover with foil to keep them warm.

When the veggies are ready, spread them down the middle of a tortilla and then top with garnishes of your choosing. Some suggestions are: avocado, fresh chopped cilantro, sour cream, shredded cheese, salsa, hot sauce or warm, cooked brown rice.

This recipe is definitely kid-friendly. For example, eggplant is included in the veggies, which is something kids might turn their noses up at. But roasting it takes away the bite and the fajita seasoning adds flavor.

While the recipe doesn’t include any protein, you could easily add it. People often forget that broccoli and some other vegetables do actually contain some protein. You could also easily get a rotisserie chicken and pull off some of the meat, season it with some fajita seasoning and layer it in there. The cheese in the recipe also adds a bit of protein.

With all their flavor and the ability to customize the ingredients, I have no doubt that these will become a regular on your weekly menu.