Preserves - Strawberry Lavender Preserves - Strawberry Salsa on Roasted Veggie Tacos

Servings

6 to 8

Difficulty

Beginner

Total Time

45 Minutes

Prep Time

15 Minutes

Cook Time

30 Minutes

Meal Type

Dinner

Dish

Entrée

Protein

Vegan

Products Used In This Recipe

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About This Recipe

Love the fresh flavors and easy roasting of the vegetables in this recipe. It can be a quick lunch, a make ahead of time to take to work, or a snack. Also a great for a picnic. Easy!

Preserves - Strawberry Lavender Preserves -  Strawberry Salsa on Roasted Veggie Tacos
Ingredients

Ingredients:

Roasted veggie tacos:

1 eggplant, diced

1 orange pepper, diced

1 zucchini, diced

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon cumin

1 teaspoon TVF Lavender Pepper

Crumbled cotija cheese (optional)

Strawberry Salsa:

1-pint fresh strawberries, diced

1 purple heirloom tomato, diced.  Or any fresh tomato.

1/2 red onion, diced

1 jalapeño seeded and finely diced

1/2 cup fresh cilantro, finely chopped (Option – fresh mint)

1/2 cup Strawberry Lavender Preserves

2 tablespoons fresh lime juice

1 tablespoon olive oil

TVF Lavender Pepper to taste

Corn Tortillas for plating

Preparation

Strawberry salsa:

Place first 6 ingredients in a bowl and stir to combine. Drizzle lime juice and olive oil over and stir, seasoning with TVF Lavender Pepper.

Roasted veggie tacos:

Preheat oven to 400°F. In a small bowl, whisk together the olive oil, garlic, cumin, salt, and pepper. Place the diced veggies on a roasting pan and toss with the olive oil mixture, combining everything to make sure it is evenly coated. Roast in oven for 25 to 30 minutes.

Plate:

Turn stove top grill or large cast iron skillet to medium. Using tongs, grill tortillas until they are toasted on both sides. Place veggies in tortilla and top with strawberry salsa and desired toppings.

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