Cooking Light : Roasted Veggie Fajitas

Cooking light is not always about low carbs and low fat. It can also be about low cleaning, low pans, low mess and low time.

So here is my one of the cooking light dinner nights .... All you need for cooking is one pan from oven to dishwasher.

Roasted Veggie Fajitas. 
(All veggies cut lengthwise)
1 cup red bell pepper
1 cup green pepper
1 cup yellow pepper
2 cup onions red or white
1 cup mushrooms button or portobello
1 cup zucchini
1-2 tsp minced garlic
salt & pepper to taste

1 tsp Fajita Seasoning - create your own in a minute and use as needed
  
   1 tablespoon cornstarch
   2 teaspoons chili powder
   1 teaspoon salt
   1 teaspoon paprika
   1 teaspoon sugar
   1/2 teaspoon onion powder
   1/4 teaspoon garlic powder
   1/4 teaspoon cayenne pepper
   1/4 teaspoon cumin

• Preheat oven to 425 deg F
• Cover the baking sheet with a non-stick cooking spray and spread all veggies. Try not to stack them so they have just enough room
• Toss with the fajita seasoning
• Roast the veggies for about 20 min
• Serve over warm whole wheat or corn tortillas
• Toppings options - lettuce, guacamole, salsa, sour cream 

mexican