Go Back

Roasted Tomatoes and Onions

A great side dish for Mexican meals. The flavor, crunch, and acidity pair wonderfully with an entree like enchiladas. Nutritionally, it keeps the carbohydrates in appropriate range for the meal, adds more fiber, adds color and more vitamins and minerals.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 6

Equipment

  • Knife
  • Baking sheet
  • Cutting board

Ingredients
  

  • 1 red onion chopped into bite-sized pieces
  • 6-8 roma tomatoes chopped into bite-sized pieces
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup Mexican cheese blend, shredded
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried parsley optional

Instructions
 

  • *Wash and chop veggies, place onto lined baking sheet.
  • *Add oil, shredded cheese, and seasonings. Mix until vegetables are well coated!
  • Bake for 25-30 minutes. Psst... If you like a little extra crisp, turn to broil for 3 minutes (After enchiladas are removed)!
Tried this recipe?Let us know how it was!