A flavorful combination of seasonal squash and traditional Mexican spices.
Ingredients
Scale:
2 medium zucchinis, sliced into half-moons
2 medium yellow squash, sliced into half-moons
1 bell pepper, chopped (preferably red or yellow for sweetness)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
2 tablespoons olive oil
Fresh cilantro, for garnish
Juice of 1 lime
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced zucchinis, yellow squash, bell pepper, onion, and minced garlic.
Drizzle the olive oil over the vegetable mix, then sprinkle in the cumin, chili powder, salt, and pepper. Toss everything together until evenly coated.
Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through.
Once roasted, remove the vegetables from the oven and squeeze fresh lime juice over them.
Serve the roasted Mexican squash hot, garnished with fresh cilantro.
