Have you ever read the story If You Give a Mouse a Cookie? That’s how this recipe was created. First, the beautiful weather and enjoying being outside as much as possible. That lead to wanting new furniture for our deck.
Then, I started thinking about Cinco de Mayo coming up along with menu planning and deciding I was going to serve the mexican feast outside. Nice weather, eating outside, mexican food are all on my list of favorite things which lead to an idea for a recipe. I wanted to customize fajita-like vegetables with the spiciness that I like without a lot of salt and some of my favorite veggies.
From beautiful weather and new furniture to a tasty [and very versatile] southwest recipe! Totally logical thought process right.
A spicy blend of seasonings combined with the delicious flavor of roasted vegetables makes a wonderful entree with southwest flair. The vegetables can be served as southwest bowls, salads, burritos, tacos or lettuce wraps. Vegan, vegetarian, and gluten free. When roasting vegetables, always make extra so you can keep the leftovers in the refrigerator for a quick meal.
- Southwest Seasoning Blend
- 3/4 teaspoon garlic powder
- 1 1/4 tablespoon chili powder
- 1/2 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 1/2 tablespoons extra virgin olive oil
- 1-2 tablespoons southwest seasoning blend, to taste (see note below)
- 1 cup red onion, sliced into wedges
- 1 cup yellow squash, sliced, slices cut in half
- 1 cup zucchini, sliced, slices cut in half
- 1/2 red bell pepper sliced
- 1 cup corn frozen corn kernels, thawed
- 4 ounces sliced mushrooms
- 1 cup broccoli florets
- 1 cup black beans, rinsed, drained
- Pico de Gallo
- Preheat oven 350 degrees. Line a baking sheet or roasting pan with parchment paper.
- Combine the seasoning blend in a small bowl and stir to blend the seasonings.
- In a large bowl toss the vegetables, olive oil and seasoning blend. Mix to coat well.
- Place in the oven and bake for 20 minutes.
- Remove from the oven, let cool and transfer to a serving bowl. Sir in the black beans.
- Choose to serve as a southwest bowl, salad, tacos, burritos or lettuce wraps and top with your favorite toppings.
The seasoning blend is spicy. I prefer more spicy and my husband prefers a milder spice. 1 tablespoon of the seasoning blend worked well for both preferences.
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What’s on your menu this week? Are you enjoying beautiful weather? Have you ever read If You Give a Mouse a Cookie?
Check out 23 Vegetarian Mexican Recipes for Your Cinco de Mayo Menu for more mexican recipes.
Let’s stay in touch!
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