Oven Roasted Vegetable Fajitas

Ingredients

Roasted Vegetables
• 1 medium red bell pepper, ribs and seeds removed, sliced ?" thick
• 1 medium yellow bell pepper, ribs and seeds removed, sliced ?" thick
• 1 large red onion, sliced ?" thick
• 2 medium zucchini, sliced in to ?" thick wedges
• 1 ear of corn, kernels sliced from cob
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 2 teaspoon salt
• 2 teaspoon pepper
Fajita Toppings
• 12 taco sized tortillas
• 1 avocado, sliced
• shredded cheese
• pico de gallo, or favorite store bought salsa
• sour cream
• wedges of lime

Instructions

1. Roasted Vegetables
2. Preheat oven to 500 degrees, with the rack in the upper third. Line a large baking sheet with parchment paper.
3. In a large mixing bowl, toss the sliced vegetables with olive oil. Then add cumin, salt and pepper, toss to combine.
4. Spread the vegetables in an even layer on the baking sheet. Roast for about 20 minutes, or until the vegetables are soft and starting to char on the edges.
5. Fajita's
6. Assemble the tacos with the roasted vegetables and desired toppings. And leftover roasted vegetables will keep in an airtight container for 1 week.