Roasted Vegetables for Mexican Nite

As a vegetarian I always look for new ways to turn the same old dish into something new and tasty. Since I love Mexican food I add these veggies to my burritos, tacos, and tostados. On a recent trip to Washington DC my sister took me to a place that does Mexican food with Californian style. This following recipe is an inspiration from our lunch (and dinner) that day. The vegetables are only limited by your palate.

• Ready In: 40 mins
• Serves: 3-4
• Yields: 4 cups

Ingredients

• 1  yellow zucchini (sliced)
• 1  medium onion (cut into wedges)
• 1  green bell pepper (cut into strips)
• 1  red bell pepper (cut into strips)
• 4  garlic cloves (minced)
• 1  teaspoon garlic powder
• 1  teaspoon salt
• 1⁄2 package  of old el paso  taco seasoning
• 4  teaspoons cumin (slightly crushed)
• 4  tablespoons  vegetables or 4  tablespoons  corn oil

Directions

1. Mix all the vegetables together with the oil.
2. Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
3. Bake in the oven for approximately 25 minutes or until vegetables are tender.