Roasted Vegetable Tacos
Roasted Vegetable Tacos are a fast and easy weeknight dinner. Pull some veggies from your garden, grab the taco fixings and you're good!
Makes 6 servings
Ingredients
- 1 red onion chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 zucchini chopped
- 1 summer squash chopped
- 1 cups cherry tomatoes halved
- 1 ear of sweet corn kernels
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- flour or corn tortillas for servings plus toppings
Instructions
- Preheat oven to 400 degrees. Prep vegetables while oven preheats.
- Place vegetables on a sheet pan. Drizzle with 2 Tablespoons of olive oil, minced garlic, cumin, salt & pepper. Toss with your hands to lightly coat the vegetables and spread evenly in pan.
- Don't overcrowd the pan - use two if you have to.
- Roast until tender and beginning to brown, 20-25 minutes.
- Remove from oven. Spoon mixture into corn or flour tortillas and top with traditional taco toppings such as cheese, salsa, sour cream, etc.
Farm Girl Tips
If desired, you can add a can of drained black beans to the heated vegetables to serve with the vegetable taco mixture.
Nutrition
Serving: 1grams | Calories: 61kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 202mg | Fiber: 2g | Sugar: 4g
