Roasted Veggie Tacos

I'm so excited to share this recipe with you. We completely made it up one night after going to the farmer's market and picking up a bunch of fresh veggies. It turned out amazing. We use corn tortillas and find they fall apart very easily, but are so good with this. You could easily adjust this to use whatever veggies you like or maybe add in more peppers if you wanted it spicier.


Roasted Vegetable Tacos

• one small eggplant, chopped into bite sized pieces about 1/2 inch
• one zucchini, chopped into bite sized pieces about 1/2 inch
• one yellow squash, chopped into bite sized pieces about 1/2 inch
• one ear fresh corn, shaved off the cob into kernels
• one poblano pepper, chopped into bite sized pieces about 1/2 inch
• one yellow onion, finely chopped
• 3 cloves of garlic, minced
• one bunch fresh radishes (about 6), thinly sliced
• 2 fresh limes
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• one bunch of cilantro
• One can black beans, drained and rinsed
• 1/4 cup of pepitas, toasted (I toast mine for about 5 minutes in the toaster oven on 350)
• one avocado, chopped up for topping
• 1 cup of whatever type of cheese you like on your tacos, we used a Mexican blend
• tortillas, I use corn tortillas

1. Preheat the oven to 400 degrees
2. Toss the corn, eggplant, zucchini, squash, poblano pepper, olive oil and garlic salt and pepper on a big baking sheet or jelly roll pan. 
3. Roast the veggies for about 20 minutes until tender- tossing a couple times.
4. While the veggies roast, toss the radishes with the juice of one fresh lime, the red wine vinegar and a little salt - set aside. This lets them get an almost pickled flavor.
5. Also while the veggies roast: Heat one tablespoon of olive oil in a non-stick skillet. Toss in the onion and cook for about 5 minutes until softened. Add in the garlic, black beans, and juice of one lime. Cook until heated through. Toss in about a handful of chopped cilantro right before you serve.
6. To assemble the tacos on your tortilla: layer a spoonful of black bean mix, veggie mix, radishes, avocado, cheese and top with toasted pepitas and more chopped cilantro if you want.

**Makes at least 4 servings depending on how big your appetite is
**On Bryce's dish scale, it's a 3. (reminder 1-5, 5 being the worst). Baking sheet, cutting board/knife, skillet, bowl to mix radishes in.

I'M BACK!!!! Roasted Cauliflower and Brussels Sprouts Rigatoni

I know I know. I have been missing lately. I just haven't been able to find the time to blog. But that changes today. Today I make time.  I have so many recipes I have started and not finished. So I'm easing back in with a SUPER simple weeknight meal. Roasted veggies and pasta with a little parm. Can't be beat for ease and yumminess. Original recipe comes from Real Simple but I did a little of what I do to it, to jazz it up.

 

Roasted Cauliflower and Brussels Sprouts Rigatoni

• One Package Rigatoni
• Medium head of Cauliflower, broken up into bite-size florets
• 1 lb. Brussels Sprouts, trimmed and quartered
• 1 medium red onion cut into wedges
• Fresh thyme ( I do about 1/4 of cup once I get the leaves off the stems)
• 3 tablespoons olive oil
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1/4 cup of shaved parmesan

1. Heat oven to 450. While it's heating toss the cauliflower, Brussels sprouts, onion, 2 tablespoons of the olive oil, thyme, salt and pepper on a baking sheet.
2. Once oven is preheated, bake the veggies for about 20-25 minutes until they are soft and browned, tossing about halfway through .
3. While they are baking, cook the pasta according to package instructions.
4. When pasta is cooked, toss with other tablespoon of olive oil.
5. Add veggies to pasta and mix in half the cheese too.
6. When you serve the pasta, add the rest of the parm to the top!

***This makes 4 servings
***On Bryce's dish scale it's a 3. Baking sheet, cutting board and knife, big bowl to mix in and pot to cook pasta in.

It's good to be back.