May 19th, 2024
Recipes
Roasted Vegetable Tacos
Valentina P
- Difficulty
•
- Time 35"
Savory roasted cauliflower, eggplant, and zucchini tucked into charred tortillas with pickled onions and plenty of guac. Vegetarian and delicious.
How To MakeDiet Type: Plant-based
Shopping List
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For the Filling
- 6 to 8 corn or grain-free tortillas
- 1/2 medium head cauliflower
- 1/2 large eggplant
- 1 large zucchini, sliced
- 3 tablespoons olive oil
- 1 1/2 tablespoons taco seasoning (store-bought or homemade) For the Pickled Onions
- 1/2 red onion, thinly sliced
- 1 lemon Topping Ideas
- guacamole, shredded mozzarella or cotija cheese, cilantro
- lime, for serving
Instructions
- Step 1: Start by making the pickled onions. Combine the thinly sliced onions with the lemon juice and a pinch of salt in an airtight jar or container. Refrigerate at least 15 minutes.
- Step 2: While the onions pickle, preheat the oven to 425 degrees Fahrenheit.
- Step 3: Chop the cauliflower into large 2-inch florets and dice the unpeeled eggplant into 1-inch pieces. Place the eggplant and cauliflower on a lined baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and roast for 20 minutes.
- Step 4: After 20 minutes, add the sliced zucchini to the vegetables and toss everything with the remaining 1 tablespoon of olive oil and the 1.5 tablespoons of taco seasoning. Spread the vegetables in a single layer and roast for 10 more minutes.
- Step 5: Taco time! Warm the tortillas in a dry, hot skillet (or over an open flame) for 15 to 30 seconds per side until the tortillas are pliable and soft. Note: If you want an optional cheesy taco base, add a sprinkling of shredded cheese to your warmed taco and cover the pan with a lid for about 30 seconds, or until the cheese begins to melt.
- Serve: Top each tortilla with the warm vegetables, pickled onions, guacamole, cilantro, and optional cheese.
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What you should eat next
Roasted Vegetable Tacos
PT35M 6 to 8 corn or grain-free tortillas 1/2 medium head cauliflower 1/2 large eggplant 1 large zucchini, sliced 3 tablespoons olive oil 1 1/2 tablespoons taco seasoning (store-bought or homemade) 1/2 red onion, thinly sliced 1 lemon guacamole, shredded mozzarella or cotija cheese, cilantro lime, for serving Gluten Free Paleo Vegan 4 Servings
Ingredients:
