Roasted Vegetable Tacos
Roasted vegetable tacos are a vibrant and delicious way to enjoy a meatless meal that doesn’t skimp on flavor. This dish showcases a colorful array of seasonal vegetables, caramelized to perfection and nestled in warm tortillas.
Topped with fresh herbs, creamy avocado, and a zesty sauce, these tacos are not only satisfying but also packed with nutrients.
The beauty of roasted vegetable tacos lies in their versatility. You can use any combination of vegetables you have on hand, making them a fantastic option for a weeknight dinner or meal prep.
Whether you’re looking to impress at a gathering or simply want a quick and healthy meal, these tacos deliver in taste and presentation. Let’s dive into how to create these scrumptious roasted vegetable tacos!
Ingredients
For the Roasted Vegetables:
- 1 medium zucchini, diced
- 1 medium bell pepper (any color), diced
- 1 cup corn kernels (fresh or frozen)
- 1 medium red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For the Tacos:
- 8 small corn or flour tortillas
- 1 ripe avocado, sliced
- 1 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup crumbled feta cheese (optional)
- Hot sauce (optional, for serving)
For the Creamy Lime Sauce:
- 1/2 cup Greek yogurt (or sour cream)
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
How to Make Roasted Vegetable Tacos
Preheat the Oven: Preheat your oven to 425°F (220°C). A hot oven helps to caramelize the vegetables, enhancing their natural sweetness.
Prepare the Vegetables: In a large bowl, combine the diced zucchini, bell pepper, corn, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss everything together until the vegetables are evenly coated.
Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Keep an eye on the cherry tomatoes; they should be bursting but not mushy.
Make the Creamy Lime Sauce: In a small bowl, whisk together the Greek yogurt, lime juice, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste and set aside.
Warm the Tortillas: While the vegetables are roasting, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in aluminum foil and placing them in the oven for a few minutes.
Assemble the Tacos: Once the vegetables are done roasting, remove them from the oven. To assemble each taco, place a generous spoonful of the roasted vegetable mixture onto a tortilla. Top with sliced avocado, a drizzle of the creamy lime sauce, chopped cilantro, and crumbled feta cheese if using.
Serve: Serve the tacos warm with lime wedges on the side for squeezing over the top. Enjoy with your favorite hot sauce for an extra kick!
Chef’s Note
Vegetable Variations: Feel free to mix and match your favorite vegetables. Sweet potatoes, mushrooms, or broccoli would be fantastic additions. Just adjust the roasting time accordingly for denser vegetables.
Meal Prep: The roasted vegetables can be prepared in advance and stored in the refrigerator for up to three days. Simply reheat them before assembling your tacos.
Vegan Option: To make these tacos vegan, swap the Greek yogurt for a dairy-free yogurt alternative and omit the feta cheese.
Nutrition Information (Per Taco, without feta cheese)
- Calories: 150 kcal
- Protein: 4g
- Carbohydrates: 22g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Fiber: 4g
- Sugar: 2g
- Sodium: 200mg
Roasted vegetable tacos are a flavorful, nutrient-dense meal that is perfect for any occasion. They offer a delightful combination of textures and flavors, making them a satisfying option for vegetarians and meat-eaters alike. Enjoy these delicious tacos any day of the week for a fun and healthy meal!
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