Mexican Roasted Vegetables

Ingredients

• 30ml olive oil
• Juice of 1 lime
• 2 tsp. garlic powder
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp oregano
• 1 1/2 tsp ground cumin
• 1/2 tsp. chilli (optional)
• Salt
• pepper
• 40g jalapeños in brine, drained and chopped
• 2 corn on the cob, sliced into large chunks
• 2 medium sweet potatoes, peeled and diced
• 200g cherry tomatoes, halved
• 1 medium red onion, sliced
• 1 red pepper, sliced
• 2 courgettes, cut into large chunks
• 1 yellow pepper; sliced
• Handful fresh coriander to serve