I've made these tacos quite a few times this summer, which is funny because roasting seems like more of a fall/winter cooking method. They are just so easy to make and with the fresh avocado and tomatoes, they just scream summer to me. When I shared this recipe idea with my mom, she decided to change it up and make it more summer friendly by grilling her veggies, which totally works, but yet I still haven't tried them that way.
I think my favorite thing about roasting the veggies for these tacos is that I just chop them up, coat them with oil, and some seasoning, throw them in the oven and forget about them for 25-30 minutes. Easy peasy! Who knew that roasted zucchini would taste so delicious inside a corn tortilla? I really didn't have much expectations of this recipe and now it's turned out to be one of my favorites this summer. I definitely recommend this delicious vegetarian recipe for any time of the year. If it's still too warm to turn on your oven wherever you are, just do like my mom and grill up your veggies.
Roasted Veggie Tacos
Adapted from Martha Stewart
1 pound assorted mushrooms, stemmed and sliced 1/2" thick
4 small zucchini, cut into 2" sticks
1 medium red onion, halved and sliced
2 tablespoons olive oil
2 teaspoons dried oregano
12 corn tortillas
Toppings: Jack cheese, avocado, tomatoes, sour cream, cilantro
1. Preheat oven to 425 degrees.
2. In a bowl coat mushrooms with 1 tablespoon olive, 1 teaspoon oregano, and salt and pepper. Spread out onto a baking sheet. Repeat the process with the onions and zucchini and place on another baking sheet. Roast veggies in oven for 25-35 minutes, tossing around occasionally.
3. Over a gas stove hold a tortilla over the open flame and heat through. Repeat until all tortillas are warm. I like to get mine a little crispy. You could also warm them up any way you like.
4. Serve by filling tortillas with veggies, cheese, and your favorite toppings.