roasted veggie tacos

roasted veggie tacos

I saw this recipe in Martha Stewart Living and immediately thought it sounded amazing. Roasted vegetables on a taco, why had I never thought of this before? It’s simple enough: roast veggies, slap them on a tortilla. Her recipe was for portobello and zucchini tacos and don’t they look amazing?

I didn’t just stop at zucchini and portobellos though. I used all of the in-season vegetables I could get my hands on. At first I thought I might have gone overboard. But once I tasted the delicious concoction, I knew it was perfect. Probably even better than Martha’s.

Preheat your oven to 425°.

What you’ll need or feel free to add whatever vegetables float your boat.

  • 1 medium sweet potato
  • 1 cup fresh green beans
  • 1 small yellow squash
  • 1/2 red onion
  • 1 green bell pepper
  • 1 jalapeno (seeded if you don’t like too much spice)
  • 1 cup sliced portobellos
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • olive oil or coconut oil

I chopped them all to relatively the same, small-sized pieces so that they cook evenly. Drizzle a few tablespoons of oil into the bottom of a large oven safe pan with sides (roasting sheet, jelly roll, etc.). Spread the vegetables in the pan and top with another drizzle of oil, stirring to make sure all are coated.

2013_Roasted Veggie Tacos_01

Roast in the oven for 20-25 minutes, stirring every 5-10 minutes so that the veggies don’t stick (add oil if they start sticking). The finished product should look something like this.

2013_Roasted Veggie Tacos_02

While the veggies are roasting, I highly recommend making some homemade tortillas. I follow the instructions here and they turn out perfectly every time (sometimes I don’t even let the dough sit for an hour and they still taste great).

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[sorry this pic is so blurry]

Now, get your taco toppings ready. This time we just had cheese and fresh avocado. The leaning tower of chees-a.

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Now it’s time to build your tacos.

2013_Roasted Veggie Tacos_06Deliciousness. And I’m a total hypocrite, going on and on about the homemade tortillas… and look at my taco. I made it on a lettuce wrap. Lame.

2013_Roasted Veggie Tacos_07

It was still delicious. But probably would have been more so on the tortilla. Stupid bathing suit season.

roasted veggie tacos

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 tacos

Ingredients

  • 1 medium sweet potato
  • 1 cup fresh green beans
  • 1 small yellow squash
  • 1/2 red onion
  • 1 green bell pepper
  • 1 jalapeno (seeded if you don't like too much spice)
  • 1 cup sliced portobellos
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • olive oil or coconut oil

Instructions

  1. Preheat your oven to 425°.
  2. Chop all vegetables to relatively the same, small-sized pieces so that they cook evenly.
  3. Drizzle a few tablespoons of oil into the bottom of a large oven safe pan with sides.
  4. Spread the vegetables in the pan and top with another drizzle of oil, stirring to make sure all are coated.
  5. Roast for 20-25 minutes, stirring every 5-10 minutes so that the veggies don't stick (add oil if they start sticking).
  6. Serve with tortillas and shredded cheese.
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5 Responses to “roasted veggie tacos”

  1. Mom
    June 18, 2013 at 10:04 pm #

    of course they are better than Martha’s !!!!!
    Chef-Boy- R- Daisi made them!

    • daisi
      June 20, 2013 at 11:16 am #

      hahaha – might be the only time I make something better than Martha :)

  2. Janice
    June 18, 2013 at 10:22 pm #

    Looks delicious, Daisi. I am trying this as soon as we get off the beach-South Beach Diet, that is! They will be perfect for phase 2 as a lettuce wrap.

    • daisi
      June 20, 2013 at 11:16 am #

      I was shocked at how good they still were even in lettuce instead of a tortilla! Enjoy!

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