Roasted Vegetable Tacos Recipe

Oh January – the month of realizing I ate way too much junk food during the holidays and now I have to pay for it. 🙂

But seriously, it was all totally worth it!

We don’t have very many vegetarian dishes on our blog, especially from me. My husband is definitely a “meat-and-potatoes” kind of guy. So, when I made these for dinner, I also whipped up a batch of this slow cooker shredded chicken and let my husband put it on his tacos with the vegetables (side note- I make that chicken all the time and freeze batches of it in the freezer. Then when I need dinner in a hurry, I pull a batch out, thaw it, and put it in tacos or enchiladas).

I have a hard time eating vegetables raw, but these vegetables are definitely addicting! They are flavorful and delicious.

Serves: 4

Roasted Vegetable Tacos Recipe

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • 1 zucchini
  • 1 yellow zucchini squash
  • 1 cup mushrooms
  • 1 Tablespoon olive oil
  • 1 (1 ounce) pkg. taco seasoning
  • 8 corn tortilla taco shells
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 425 degrees F.
  2. Line a 15x10x1-inch baking sheet with aluminum foil.
  3. Slice all the vegetables and place on the foil in a single layer.
  4. Drizzle vegetables with olive oil and then sprinkle the taco seasoning on top.
  5. Give the vegetables a quick mix until they are evenly coated with the oil and seasoning.
  6. Bake the vegetables uncovered for about 20-25 minutes, stirring once about half way through.
  7. Spoon vegetables into taco shells and top with cheddar cheese and any other taco toppings you prefer (sour cream, salsa, guacamole, olives, lettuce, etc).



129 cal


9 g


4 g


8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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