Recipe: Roasted Vegetable Tacos – WCCO

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Jenny Breen, chef and director of the East Isles Farmers Market in Minneapolis, shared this roasted vegetable taco recipe with WCCO viewers mid-morning.

Roasted vegetable tacos with chimichurri sauce

Chimichurri sauce

1 cup packaged fresh parsley
1/2 cup packed fresh basil
1/4 cup packed fresh cilantro
1/2 tablespoon fresh oregano
1/4 cup minced red or green onion
5 garlic cloves, roughly chopped
1/3 to 1/2 cup olive oil
2 tablespoons of red wine or sherry vinegar
2 tablespoons of lemon juice
Salt and pepper to taste

Finely chop and mash in a mortar and pestle or in a food processor until creamy.
Put aside

Roasted or grilled vegetables

Dice 6 cups of assorted vegetables (cauliflower, beets, zucchini, corn on the cob, etc.)

Combine the vegetables in a large bowl with:

1 tablespoon of cumin
1 tablespoon of coriander
1 tablespoon of red pepper flakes
2 tablespoons of maple syrup
1/4 cup olive oil
salt

Roast the vegetables in the oven at 400 degrees, or on a hot grill, add oil if the mixture seems dry. Cook until very tender, stirring as needed.

Additional ingredients

Corn tortillas

Crumbled goat cheese or Mexican cheese

Quick Pickled Radishes (thinly sliced ​​and marinated in salt and vinegar)

Heat the corn tortillas. Top with vegetables, garnish with cheese, radish and chimichurri to taste.


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