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!
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.
