• Rita Winthrop

Roasted Veggie Tacos + Homemade Chimichurri Sauce

I'm just going to throw this out there - tacos, are awesome. AND they are incredibly easy, can be made with nearly anything in your fridge and takes a short amount of time to prepare. I whipped these babies up last week when we had friends coming over for dinner, and I decided to set up a bit of a taco bar. The chimichurri sauce, is really the star of the show here.


For the tacos - you can really do whatever veggies you'd like: I used cauliflower, peppers and onions. Drizzle with a little olive oil and sprinkle with salt, pepper, garlic powder and cumin. Lightly toss and place on a baking sheet and roast at 375 for about 20-30 minutes. In this time is when I prep the sauce.

In a food processor place parsley, cilantro, lemon juice, avocado, minced garlic, hot peppers, olive oil, salt and pepper. Also depending on your consistency that you prefer, add in 4-5 tablespoons of water. Blend on high for a few minutes until completely combined. The sauce - bright, fragrant, and adds an extra punch to your regularly scheduled taco night.


When your veggies are done cooking, assemble tacos how you prefer them - extra guac, radishes, cilantro and fresh greens is what I like. In case you haven't gathered yet from my blog posts, this is one of those meals that you can totally cater to what you have in your pantry or fridge, be creative and get cooking.


Roasted Veggie Tacos + Homemade Chimichurri Sauce (GF/V)

Prep Time: 15-20 minutes

Cook Time: 30 minutes


Taco Ingredients:

  • 1 small cauliflower head, chopped

  • 1 cup sliced peppers

  • 1 cup sliced onions

  • Drizzle of olive oil

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

Chimichurri Sauce Ingredients

  • 1 cup parsley

  • 1 cup cilantro

  • 4 tablespoons lemon juice

  • 1/2 avocado (or if you have guac, use 1/4 of a cup)

  • 1 tablespoon minced garlic

  • 1/4 cup hot cherry peppers/jalapenos

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons olive oil

  • 4-5 tablespoons water

  • Topping Ideas: radishes, guac, cheese, black beans, protein (shrimp, chicken, etc.), mixed greens, salsa, hot sauce, you know what you like!

Directions

  1. Preheat oven to 375 degrees.

  2. In a medium sized bowl, toss all of the veggies, olive oil and seasonings. Spread evenly on baking sheet.

  3. Roast for 20-30 minutes until soft.

  4. While the veggies are cooking, place all sauce ingredients into food processor and blend until smooth. You may need to adjust water depending on how thick you like your sauce.

  5. When veggies are done cooking, assemble tacos - AND EAT!


xx

Rita

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newport, ri