Baked Fajita Vegetables

This combination is packed with color and flavor. I add this to a monthly rotation of salad or meal add-ons. It is easiest to have vegetables prepared so when you’re short on a portion you can just grab something delicious and add it to any of your meals.

cut, season, bake, portion, enjoy.



  • 600 grams sliced zucchini
  • 400 grams sliced red onion
  • 600 grams sliced red peppers
  • 600 grams sliced yellow peppers
  • 600 grams sliced orange pepper
  • 1 tsp garlic salt
  • 1-3 tsp Cajun seasoning
  • 1 tsp Italian seasoning


  1. Preheat oven to 375
  2. Slice vegetables – thinner the faster they cook but the more you have to mix while baking.
  3. Line cookie sheet with foil – this way you don’t have to scrub the sheet at the end of cooking.
  4. Put vegetables on pan and season.
  5. Bake for 45 minutes or until vegetables are desired texture. Every 15 mins mix the vegetables and add additional seasoning if desired.
  6. Enjoy.
  7. Meal Prep Instructions:
    1. After the vegetables come out of the oven put in 1 bowl and weigh the cooked vegetables.
    2. Divide this number by 6. This is how the calories and macros above are determined.
    3. I immediately portion into containers.
      1. Let cool on the counter, cover and store.
Raw – no seasoning yet.

Other Edgeless Items

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