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* Veggie Tacos with Chimichurri
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Veggie Tacos with
Chimichurri
For
the sauce:
- · 1/2 cup fresh parsley
- · 1/4 cup fresh basil
- · 1/4 cup fresh cilantro
- · 2 tablespoons minced red onion
- · 3 cloves garlic, roughly chopped
- · 1/3 to 1/2 cup olive oil
- · 1 tablespoon red wine vinegar
- · 1 tablespoon lemon juice
- · Salt and pepper, to taste
For
the veggies:
- · 1 teaspoon chili powder
- · 1/2 teaspoon cumin
- · 1/2 teaspoon smoked paprika
- · Salt and pepper, to taste
- · 1 small eggplant, sliced into 1/2
to 3/4 inch rounds
- · 2 medium red bell peppers, cut into
quarters
- · 2 medium zucchini, sliced
lengthwise in half
- · 2 medium ears corn, shucked, and
cut from cob
- · Olive oil, for drizzling
- ·
Corn or
flour tortillas, warmed
- Sliced avocado
For the sauce:
Add all the ingredients for the sauce to the
bowl of a food processor. Pulse until combined but still a bit chunky. Set
aside.
For the veggies:
Preheat oven to
400'. In
a small bowl, mix together the chili powder, cumin, paprika, salt and
pepper.
Brush the veggies all over with olive oil and
then season with the spice
mixture.
Roast vegetables,until tender, about 30
minutes; stirring once. Remove the veggies to a platter and let rest until cool
enough to handle.
Chop the veggies into 1-inch chunks. Add some
of the veggies to a tortilla. Top with a few slices of avocado and a drizzle of
chimichurri. Serve immediately. Serves 4-6
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