Since I enjoy eating at restaurants like Qdoba® and Chipotle®, I made my own chicken burrito at home without a tortilla. This recipe may easily be increased to serve additional people and is incredibly simple to prepare for a weeknight meal.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 cup broccoli florets
- ½ cup cauliflower florets
- ½ cup julienned green bell pepper
- ½ cup julienned red bell pepper
- ½ cup diced eggplant
- 1 ⅓ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon minced onion
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
- You can use 3 cups of any combination of vegetables.
- Cut the vegetables according to their type — for example: potatoes into cubes, broccoli into florets, peppers into sticks, etc.
Reviews
Perfect blend of spices for the veggies. My family devoured the whole pan.
Made as written and this is really good. Colorful too. The cauliflower and broccoli stay pretty crunchy at 10 minutes which was perfect for us but if you want them softer, you’ll need to add a little cook time.