I make an effort to make dinner during the week. Tackling dinner while holding down a full-time job can be challenging (and tiring — let’s just be honest). I’ll be the first to admit that I get stuck in the rut of making the same couple of salads over and over when I’m feeling particularly overwhelmed with life.
This week’s box inspired me to whip up a bunch of spicy roasted veggies which I decided would be perfect for both breakfast burritos one night and tacos the next.
Nothing like cooking once for two meals, eh?
These vegetables are a great end-of-summer blend of things you probably have sitting in your fridge right now (and, frankly, are so easy and delicious, there’s really no reason not to make them.)
Double-Duty Spicy Roasted Veggies
- 2 medium squash, diced (I used round zucchini, but any summer squash works here)
- 1 medium yellow onion, diced
- 2 large bell peppers (any color you like — I used a mix of green and red)
- 1 cup corn kernels (cut off the cob or frozen)
- 2-3 tsp. cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp chili powder
- 1/4 – 1/2 tsp cayenne pepper (to taste)
- olive oil
- salt and pepper
- Preheat oven to 425°.
- Place all veggies onto a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and add all the spices (feel free to just eyeball the amounts — it doesn’t need to be exact, by any means). Toss everything together until evenly coated, then spread out the veggies so they’re in a single layer on the pan.
- Bake 15-20 minutes, until desired done-ness is reached (I wanted a little bite left in mine, so I just did 15 minutes).
Post on our breakfast burritos and taco feast coming up!