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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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