Go Back
+ servings
Sheet Pan Fajita Veggies served with rice and beans

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.
Course Main Course
Cuisine Mexican, Tex-Mex
Keyword Bell Peppers, Meal Prep, Onions, Sheet Pan, Tortillas, Weeknight Dinners
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 135kcal
Author Emma J. Watling
Cost $7


  • large seasoned sheet pan (half-sheet)


  • 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


  • 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.


  • 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.


Serving: 1.5cups | Calories: 135kcal | Carbohydrates: 17g | Protein: 3.8g | Fat: 7.4g | Saturated Fat: 1.4g | Sodium: 205mg | Potassium: 687mg | Fiber: 4.2g | Sugar: 7.5g | Calcium: 53mg | Iron: 1mg