Sheet Pan Fajita Vegetables

Fajita night is a fan favorite in our household. While fajitas are typically meat-focused and light on the veggies, this recipe switches things up with a vegetarian take. Whether as a side dish to go alongside your favorite Mexica- inspired meal or used as a meatless filling for tortillas, these Sheet Pan Fajita Vegetables are sure to be a new favorite in your house.

Why You’ll Love Sheet Pan Fajita Vegetables

These vegetables are anything but boring! Tossed in traditional Mexican seasonings and roasted to tender, caramelized perfection in the oven, these vegetables are incredibly flavorful. They’re also very easy to make. Simply slice the veggies, coat them with oil and spices, and roast on sheet pans. It’s quick and hands-off with a quick cleanup.

Tips for Success on your Sheet Pan Fajita Vegetables

-Make sure to slice the veggies into uniform thickness so that they all cook in the same amount of time.

-You want the veggies in a single, even layer with a little space so that the veggies can roast instead of steaming. I like to use two sheet pans so that the vegetables have plenty of room.

-If you like a little more browning, turn on the broiler for a minute or two.

-These vegetables are also delicious cooked on the grill! Toss them in a grill basket or a cast-iron skillet on the grill over medium-high heat if you have one.

Ingredient Substitutions for Sheet Pan Fajita Vegetables

-Avocado oil or grapeseed oil can be used in place of olive oil.

-I love the smoky flavor of poblano peppers (also called pasilla peppers), but you can also use a green bell pepper.

-If you can’t find Mexican oregano, regular oregano works just fine.

-Try adding sliced portobello mushrooms or cherry tomatoes!

Make it a meal!

-For a vegetarian fajita dinner, serve with warm corn tortillas and guacamole.

-Use as a side dish for grilled Margarita Chicken or Shrimp Tacos.

-Add a side of refried black beans or pinto beans.

Sheet Pan Fajita Vegetables

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4


1 red bell pepper

1 poblano pepper or green bell pepper

1 medium yellow onion

1 medium zucchini

1 medium yellow squash

2 tbsp olive oil

½ tsp ground cumin

½ tsp chili powder

½ tsp garlic powder

½ tsp Mexican oregano

½ tsp kosher salt

For serving (optional): fresh cilantro, sliced avocado, lime wedges


1-Heat oven to 425°F. Line 2 rimmed baking sheets with parchment or silicone baking mats.

2-Slice peppers, onion, zucchini and squash into half-inch slices. Add to a large bowl with oil, cumin, chili powder, garlic powder, oregano and salt. Toss to coat everything evenly.

3-Spread vegetables onto prepared baking sheets in a single layer.

4-Roast vegetables 20 to 25 minutes, rotating baking sheets and stirring halfway through.

5-Remove from the oven and serve with cilantro, avocado and lime (optional).

You May Also Like