July 12, 2012 | Filed Under Foods I Never Liked Before Until I Started to Cook, Tacos, Vegetables
A few years ago, if someone had told me that I’d love to eat assorted roasted vegetables like zuchinni, squash and mushrooms (mushrooms! yuck!), I would have looked at them sideways and shook my head at them. Those were vegetables that I stayed away from. Today, I can’t eat enough of them and I especially love mushrooms. My favorite way to prepare these type of vegetables is roasting them. So simple.
I’ve discovered a favorite way to eat my roasted vegetables — prepared as roasted vegetable tacos. Oh so good! Vianney has many wonderful recipes on her blog, Sweet Life. This is one of them. Thanks, Vianney!
Roasted Vegetable Tacos
Array of vegetables of your choice
Homemade/ready-made corn tortillas
For Roasted Vegetables:
Wash ahd dry vegetables. Any combination of vegetables in season may be used.
Dice vegetables into bite-soze pieces. Arrange vegetables in a baking dish or roasting pan in a single layer. Try not to overcrowd the pan.
Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with salt, pepper and herbs, seasonings of your choices.
Roast in oven at 400F for 10-15 minutes. Toss the vegetables half way through cooking time to allow for even roasting.
Stuff a warm tortilla with roasted vegetables and serve.