Southwestern Roasted Vegetables

Southwestern Roasted Vegetables

A fantastic satisfying vegetable entrée as the spicy taco seasoning perfectly contrasts the naturally sweet yams.

This recipe is from Holly Clegg’s trimandTERRIFIC® Eating Well Through Cancer.


Makes 8 (1/2-cup) servings

  • 4 cups peeled, cubed sweet potatoes (yams) cut in 1-inch cubes
  • 1 1/2 cups zucchini, cut into small chunks
  • 1 small red onion, cut into small chunks
  • 1 (6-ounce) package portabella mushroom slices, halved
  • 2 tablespoons olive oil
  • 3 tablespoons reduced-sodium taco seasoning mix (about half of 1.25-oz packet)
  • Salt to taste


  1. Preheat oven 425˚F. Line baking pan with foil and coat with nonstick cooking spray.
  2. On prepared baking pan, toss sweet potatoes, zucchini, onion, and mushrooms with olive oil to coat vegetables. Sprinkle with taco seasoning, toss.
  3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Nutritional Analysis (per serving)

  • 110 Calories
  • 2g Protein
  • 17g Carbohydrate
  • 4g Fat
  • 31% Calories from Fat
  • 1g Saturated Fat
  • 3g Dietary Fiber
  • 0mg Cholesterol
  • 209mg Sodium
  • Diabetic Exchanges: 1 starch, 0.5 fat

Terrific Tidbit: Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup. Lining the pan with foil makes quick clean up!

Nutritional Nugget: Sweet potato and zucchini are rich in the antioxidant, Vitamin A, low in calories and a good source of fiber.

Recipe from Holly Clegg’s trimandTERRIFIC® Eating Well Through Cancer. For more of Holly's easy healthy recipes and tips, visit her Blog and YouTube channel.