Sheet Pan Veggie Fajitas

serves 4

1 small head of cauliflower

1 bell pepper (I used half of a red and half of a yellow in the photos)

4 large mushrooms (or 4-6 small/medium)

1 medium onion

2-3 Tablespoons olive oil (or preferred oil), or more if desired

3 Tablespoons your favorite taco or fajita seasoning

Optional Topping Suggestions - such as salsa, sour cream, shredded cheese, a lime wedge, and/or guacamole

Warmed Tortilla Shells, for serving

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment or silpat. Set aside.

Wash and cut up cauliflower, bell pepper, mushrooms and onion. Cauliflower florets should be cut in half or thirds, bell pepper and onion in strips, and mushrooms in medium sized slices. Add all veggies to a large bowl. Drizzle oil over the vegetables and toss. Sprinkle seasoning over vegetables and toss again. Pour onto baking sheet in as much of a single layer as you can. If needed, use a second baking sheet.

Bake for 20 minutes and stir. Bake an additional 10-15 minutes, or until vegetables are nicely browned. Remove from the oven and serve immediately.

Store any leftovers in the refrigerator for up to 4 days.

Recipe Notes:

Make it Oil-Free: you can use aquafaba or water in place of the oil for an oil-free version. Using water in place of the oil will result in the veggies not browning the same as they do with oil. You may also need to reduce the cooking time by 10-15 minutes.

Veggie choices: you can substitute any of the veggies with zucchini, poblano peppers, asparagus, or any of your favorite seasonal veggies. Zucchini and asparagus usually require less cooking time and should be added 10 minutes into cooking.

Taco/Fajita Seasoning Blend: use your favorite store brand or homemade recipe.

Serving: We like to add refried or black beans and serve them in a tortilla or make a burrito bowl by including beans and a grain. Our favorite toppings include salsa, sour cream, and homemade guacamole.

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