Mexican Grilled Vegetables Recipes

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MEXICAN ROASTED VEGETABLES



Mexican Roasted Vegetables image

These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.

Provided by Kimber

Categories     Side Dish

Number Of Ingredients 9

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
½ lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices)
½ lb zucchini squash (cut into 1/4 in slices)
1 green bell pepper (roughly diced)
1 tbsp olive oil
1 tbsp taco seasoning
1 tbsp fresh lime juice ((juice of 1/2 lime))

Steps:

  • Chop vegetables and place on a large baking sheet in a single layer.
  • Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
  • Bake at 425˚F for 15-20 minutes or until vegetables are tender.
  • Remove from oven and squeeze lime juice over top. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 63 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 3 g, Sugar 5 g

MEXICAN STYLE GRILLED VEGETABLE SANDWICH RECIPE - (4.7/5)



Mexican Style Grilled Vegetable Sandwich Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 14

1 large red bell pepper
2 tablespoons fresh lime juice
1 tablespoon minced fresh oregano
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper
1 (15 ounce) can unsalted black beans, rinsed and drained
Cooking spray
1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
1 small red onion, cut into (1/4-inch-thick) slices
1 (12 ounce) ciabatta bread loaf, halved horizontally
1/4 teaspoon kosher salt
2 ounces reduced-fat pepper-Jack cheese, shredded, about 1/2 cup

Steps:

  • Preheat broiler to high. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips. (Substitute jarred roasted red peppers as a time saver) Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped. Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.

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