Southwest Roasted Vegetables using New Mexico Hatch Chile Infused Olive Oil Blend

Roasted zucchini, bell peppers, red onions, and sweet corn turn tender and caramelized in the oven, with crispy edges and a warm, savory finish. New Mexico Hatch Chile Infused Olive Oil Blend layers Hatch chile, garlic, onion, and smoked paprika into the vegetables so the whole pan tastes bright, smoky, and deeply Southwest. It’s an easy side for cookouts, weeknight dinners, or any table that could use a little extra color and flavor.

Garden Infuzions

Southwest Roasted Vegetables using New Mexico Hatch Chile Infused Olive Oil Blend

Colorful roasted vegetables get a bold Southwest lift from New Mexico Hatch Chile Infused Olive Oil Blend, bringing smoky chile, garlic, onion, and oregano into every savory bite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Side Dish, Vegetable Dish

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 medium zucchini cut into 1/2-inch half-moons
• 2 red bell peppers seeded and cut into 1-inch pieces
• 1 yellow bell pepper seeded and cut into 1-inch pieces
• 1 large red onion cut into wedges
• 2 cups fresh or frozen corn kernels
• 3 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• 1 Large Sheet Pan lined with parchment paper
• 1 Large mixing bowl for tossing the vegetables
• 1 set Measuring spoons for seasonings
• 1 Cutting board for prepping vegetables
• 1 Chef’s knife for chopping and slicing

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. In a large bowl, combine the zucchini, red bell peppers, yellow bell pepper, red onion, and corn.
3. 3. Drizzle with the New Mexico Hatch Chile Infused Olive Oil Blend and olive oil, then sprinkle with salt, black pepper, smoked paprika, garlic powder, and dried oregano.
4. 4. Toss until the vegetables are evenly coated.
5. 5. Spread the vegetables in a single layer on the prepared sheet pan.
6. 6. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and the edges are browned.
7. 7. Transfer to a serving dish and finish with chopped cilantro and lime wedges.
8. 8. Serve warm.

Notes

For the best browning, keep the vegetables in a single layer and use a pan large enough that they are not stacked. Frozen corn works well if thawed and patted dry before roasting. The finished dish is flexible and pairs easily with grilled mains, tacos, or rice bowls.

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Recipe Tips

• Cut the vegetables into similar sizes so they roast at the same pace.
• Don’t crowd the pan; space helps the edges brown instead of steam.
• Stir once halfway through roasting for even caramelization.

Serving Suggestions

• Serve alongside grilled steak, chicken, or fish.
• Spoon over rice bowls, tacos, or warm tortillas.
• Finish with chopped cilantro, a squeeze of lime, or crumbled queso fresco if you like.

Storage

• Cool leftovers, then store in an airtight container in the refrigerator for up to 4 days.
• Reheat on a sheet pan at 375°F or in a skillet until warmed through.
• Leftovers also work well tucked into quesadillas or grain bowls.

Variations

• Add sliced mushrooms or cauliflower for more roasted texture.
• Use poblano peppers for an even deeper Southwest flavor.
• Toss in black beans after roasting for a heartier side.

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