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Monday, October 1, 2012

Roasted Veggie Tacos: A house staple

My sister asked me this past weekend what the hell we've been eating lately. It seems the world of vegetables seems limited to non-vegetarians! 

This has become a house favorite. Last week, we ate it three out of six days that I cooked. I hope you enjoy it as much as we did!


You can leave in or leave out the veggies, according to what you like or have sitting around in the fridge or pantry. The feta makes this dish amazing, and the sweet corn is the perfect addition, especially at this time of the year. The veggies smell so great while they roast! Perfect for a cool evening in.

I've been making at least double this recipe for 2 nights worth of dinner or lunches. We also decided against the taco format and went all-out for burritos of roasted veggies. The soft tortillas can add up, so we try to limit them in our diet.

Try it and see if your family likes it! The more colorful the veggies, the more delicious! Thanks so much for sharing this recipe Naturally Ella!



Roasted Veg Tacos with Avocado Cream and Feta
 
Prep time
Cook time
Total time
 
Ingredients
  • Filling:
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • ½ medium red onion, diced
  • 1 ear sweet corn, removed from cob
  • 1 cup cherry tomatoes, sliced in half
  • 1 medium red pepper, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • ¼ teaspoon salt
  • Avocado Cream:
  • 1 ripe avocado
  • ⅓ cup full fat, plain greek yogurt
  • ¼ cup cilantro
  • 1 tablespoons lime juice
  • Everything Else:
  • Feta or Goat Cheese
  • 4-6 corn tortillas
  • Extra cilantro
Instructions
  1. Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning.
  2. While veggies are roasting, whip together avocado, greek yogurt, cilantro, and lime juice.
  3. To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel or a oven with a damp tea towel) and assemble with roasted veggies, avocado cream, and a sprinkle of feta.

1 comment:

Michelle said...

Yum, summer and autumn vegetables are so wonderful - I'm sure you can taste the sunshine in them! Our spring has (kind of) started and I'm looking forward to a change from our winter diet of potatoes, pumpkin and broccoli. Eating seasonally really helps my husband and I appreciate the goodness of fruit and vege at its peak and we love doing it, but going into a supermarket full of long distance 'fresh' food can make us wistful sometimes.

ps: I recently found a comment from you in my spam comments - not sure what happened there?!