Friday, September 18, 2015

Veggie Tacos

It's a wonderful time of year. Tons of vegetables are available this time of year. I got the chance to visit my home town's farmer's market Roots last week. After dragging my poor husband and daughter all I was able to bring home lots of veggie goodness. I've been looking for recipes for vegetables ever since, and have a few good ones coming up.

I just sort of threw these together and they turned out to be delicious.  I made them to be a bit more of a tostada than a taco, but you can easily allow the corn tortillas to be cold or balance them on a muffin tin to make them a specific shape. 


Veggie Tacos

10 minutes of Prep
30 minutes of Cook time
10 minutes of Bake time
8 Servings

·       1 Zucchini
·       1 Small Eggplant
·       1 Medium Tomato
·       1/3 Cup Olive Oil
·       1 tsp. Salt
·      8 Corn Tortillas
·      1/3 Cup Jack Cheese
·      1 Large Onion
·      Sour Cream
·       1 tsp. Cayenne Pepper
·       1 tsp. Garlic Power
·       1 Tbsp. Soy Sauce

Preheat oven to 350 degrees.



Chop up Zucchini, Eggplant, Onion, and Tomato.  Season the onions, zucchini, and eggplant separately with salt, pepper, cayenne, and garlic power.


Saute the onions, zucchini, and eggplant in a saute pan.  (I also added a little soy sauce to the eggplant to deepen the color and give it some extra flavor.)




Set out the corn tortillas on a cookie sheet. Bake in the oven for 5 minutes to make crunchy.


When tortillas are done, add the vegetables to each tortilla and sprinkle a little cheese on each one.  Bake for another 5 minutes.


Pull out and garnish with sour creme and tomatoes.

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