Oven Roasted Fajita Veggies are simple to make, packed with flavor, and an easy way to add extra vegetables to meal time.

Scale

1–2 small to medium zucchini cut into skinny strips, about 2–3 inches long

1 bell pepper cut into strips

2 teaspoons extra virgin olive oil

1 Tablespoon taco seasoning*

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Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil.

Toss the chopped vegetables in the olive oil and taco seasoning until evenly coated.

Evenly spread the vegetables on the baking sheet.

Bake at 400 degrees for 25-40 minutes, or until the vegetables are soft and begin to caramelize on the edges.

Remove from the oven and enjoy on tacos, in a burrito bowl, with your favorite fajita protein, or any way you like!

This recipe has not been tested for FODMAP content, but all ingredients are used in Low FODMAP amounts according to the Monash University App.