Vegetables are essential for human nutrition due to their low fat content and high levels of vitamins, minerals, and dietary fiber. However, studies have shown that vegetables are vulnerable to PTE contamination as a result of anthropogenic activities. This study determined the concentrations and health impacts associated with potentially toxic elements (PTEs) in specific vegetables (green beans, spinach, green pepper, carrots, and onions). A total of 90 vegetable samples were randomly selected and purchased from local markets and analyzed for potentially toxic elements (PTEs) (Cd, Fe, Cr, Pb, Cu, Zn, Co, and Ni) using an atomic absorption spectrophotometer (AAS). The mean concentrations (mg·kg-1) of PTEs ranged from 0.006 - 0.021 for Cd, 2.27 - 12.32 for Fe, 0.05 - 0.150 for Cr, 0.087 - 0.254 for Pb, 0.035 - 0.062 for Cu, 2.65 - 15.61 for Zn, 0.010 - 0.050 for Co, and 0.012 - 0.058 for Ni. The abundance of PTEs was found to be in the following declining order: Zn >Fe >Cu >Cr >Ni >Co >Pb >Cd. The hazard index (HI) for both children and adults was <1, suggesting that there is no likely non-carcinogenic effect from consuming these vegetables. Similarly, the carcinogenic risk was below the acceptable value range of 1.0 × 10-6 - 1.0 × 10-4. Based on the results of this study, it is unlikely that the vegetables analyzed pose a health risk to consumers. However, monitoring and continuous stringent regulations of PTEs on foodstuff for public health protection.