- In a large mixing bowl, combine sliced zucchini, one sliced onion, half a cup of carrots julienned, a small jalapeno which is sliced very fine, two bell peppers cut into thin strips, a dash of olive oil and salt, pepper and cilantro to season.
- Once it is well mixed, spread the vegetables out onto a cookie sheet and bake in a 400 degree oven until the vegetables begin to roast.
- Remove from the heat and use as a filling or side dish. This recipe is great for making vegetables for fajitas.
Another way of preparing Mexican vegetables is to fire roast chilies over an open flame. Depending on your kitchen arrangement this may be difficult to pull off. Nevertheless, using a shallow pan or griddle will work fine enough to roast chilies and peppers on your stove top. Simply start by picking out your choice chilies and pepper, remember the smaller the pepper or chili, the hotter it usually is. Next, half or quarter your chilies and rub with a thin coat of olive oil. Place in the pan on high heat and watch it as the peppers begin to roast right in front of your eyes.
Using these roasted and baked Mexican vegetables is a cinch. As mentioned before, using them as taco filling is a no-brainer. However, these veggies can also stuff pita pockets and be used to top Mexican salads. Indeed, a taco salad is often a nutritionally questionable meal with all its ground beef and sour cream. Make your own, better for you, version with these Mexican roasted veggies.