Sheet Pan Fajita Veggies
Fresh vegetables in a delicious fajita marinade (with homemade or store-bought fajita seasoning). Easy preparation and a sheet pan make these perfect for any night of the week. Serve the veggies with tortillas for traditional fajitas, or try in a rice bowl or on a salad. Sheet Pan Fajita veggies are a great meal-prep option. Vegan. Serves 6.
Here’s my go-to order at most Mexican or Tex-Mex restaurants– vegetarian fajitas, black beans, and rice. Thankfully we have several legit restaurants here in St. Louis that have vegan/vegetarian sides (rice without chicken stock, beans without lard) so I’m always happy to go!
We love dining out but we also love cooking at home and this recipe for fajita veggies on a sheet pan makes a great takeout substitute! Fajita Veggies are perfect for any night of the week because they’re fresh and mostly hands-off.
These are delicious, healthy, and perfectly seasoned and charred. Add this recipe for Vegetarian Fajitas to your rotation asap!
Ingredients for this Veggie Fajita Recipe:
- This recipe calls for about 12 cups of prepped vegetables total
- You’ll need 2 Tbsp of homemade fajita seasoning or a 1 ounce packet, store bought
- A neutral vegetable oil is the best option to get the veggies flavorful and closer to restaurant style but other oils will work fine (I don’t recommend something with lots of flavor like strong olive oil, walnut oil, sesame oil, etc.)
- A fresh lime is encouraged, but if you are out of limes this recipe is still delicious!
- You’ll also need a very large mixing bowl and a well-seasoned sheet pan (a half sheet).
Which Vegetables are Best for Fajitas?
When you order fajitas at a restaurant, it depends where you are as to what blend of veggies you’ll get. I’ve found over the years which veggies I prefer so I’ve made the blend here to include those, but substitutions for this recipe are super easy!
- Bell Peppers and Onions — these are the standard veggies for all types of fajitas. White or yellow onions are the best for Tex-Mex dishes.
- Zucchini and Squash — these are perfect for adding bulk without many calories. Zucchini and squash also soften nicely and add some liquid during cooking.
- Broccoli florets — this is my favorite way to add color and replace a “meat” in fajitas. Broccoli gets the best char when roasted so it adds a lot of flavor to this mix!
- Roma tomatoes — a lot of fajita seasoning blends use tomato powder (an ingredient we don’t use for anything else so we don’t buy it), so we add tomatoes to our veggie fajitas. I love the juice and natural sweetness the tomatoes add to this dish when they break down.
- Other ideas/Substitutions: try sliced mushrooms in place of some of the squash or broccoli.
- To make this recipe with meat: sub the broccoli or 2 to 3 cups of the vegetables for chicken, shrimp, or skirt steak.
Instructions:
Cooking fajita vegetables in the oven is perfect for larger quantities because it’s easy and there’s no stirring or rotating. Using a well-seasoned or oiled sheet pan is important to keep the veggies from sticking.
- Preheat oven to 450 degrees Fahrenheit. Chop and prepare veggies as listed.
- Add veggies to a large bowl and toss in fajita seasoning. Adding the seasoning first helps it coat the veggies better. Stir well to distribute seasoning evenly.
- Toss the seasoned vegetables in the vegetable oil to coat. Then squeeze half of a lime over and stir.
- Add prepared vegetables to the pan and spread to layer evenly. The pan will be full and not all veggies with touch the pan but this is okay!
- Roast, undisturbed, for 20 to 25 minutes, until softened and beginning to brown.
- Set oven to broil (on high) and let veggies continue to cook for 3 to 5 minutes more, until edges are lightly charred. Broiling adds the finish you’d get from traditional grilling or iron skillet cooking methods.
- Remove pan from oven and gently stir veggies to redistribute oil and juices from the pan. Squeeze extra lime juice over the pan.
- Serve as desired and enjoy!
How to Serve Fajitas:
Fajitas are typically served with warm flour or corn tortillas (6 inch) and are made at the table. Serve these with the following sides and/or toppings:
- Refried beans, charro beans, or black beans
- Rice
- Homemade Guacamole
- Pico de Gallo
- Shredded cheese (we recommend Cotija, Monterey, or Colby Jack)
- sour cream and lime
Leftover fajita veggies are also great on a rice bowl, as a salad topping, in a quesadilla, or with grilled meats.
Sheet Pan Fajita Veggies
Equipment
- large seasoned sheet pan (half-sheet)
Ingredients
- 2 medium zucchini cut into thin half-moons
- 2 medium yellow squash cut into thin half-moons
- 1/2 lb broccoli cut into small florets (2 to 3 cups)
- 2 large bell peppers sliced into strips
- 2 medium white or yellow onions sliced into strips
- 1 to 2 large Roma tomatoes sliced
- 2 Tbsp fajita seasoning (or 1 standard packet of fajita seasoning)
- 3 Tbsp vegetable oil
- 1 medium fresh lime (or 1 to 2 tbsp lime juice)
- tortillas, for serving
- optional for serving: guacamole, sour cream, pico de gallo, cheese, extra lime wedges
Instructions
- Preheat oven to 450°F. Set aside a large seasoned sheet pan.
- Add vegetables to a large bowl. Stir in the fajita seasoning and stir several times to coat well.
- Add in the oil and stir to distribute. Squeeze one half of a fresh lime over the veggies and stir again.
- Pour prepared vegetables onto the sheet pan and spread evenly. Roast for 20 to 25 minutes, until vegetables soften and are beginning to brown. No need to stir.
- Turn oven to Broil (high) and let veggies cook for an additional 3 to 5 minutes, until lightly charred.
- Remove pan from oven and gently stir vegetables to redistribute oil and pan juices. Squeeze the other half of the lime over the vegetables and serve as desired.
To Store:
- Store leftover fajita veggies in the refrigerator for up to 5 days. Reheat in the microwave, in a skillet, or in the oven for 5 to 10 minutes.
Notes
- Volume of raw vegetables should be ~12 cups total. Swap in mushrooms for some of the squash, if preferred.
- Substitute frozen vegetables for convenience. Frozen veggies should be thawed and drained first.
- To make ahead: season + oil veggies as instructed then spread on a sheet pan and par-freeze for 1 hour. Then place in a freezer safe bag for up to 6 months. Thaw first then cook as directed (may need to adjust cooking time).
- To Freeze leftovers: cook as directed and let cool to room temperature. Add to an airtight container (or portion out) and freeze for up to 3 months. Thaw and reheat as desired.