Veggie Recipe

Preheat

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

In a large bowl combine the corn kernels, diced zucchini and red onion wedges. Drizzle with 1.5 tablespoons olive oil and toss to coat.

Sprinkle the vegetables with cumin, smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss until evenly seasoned.

Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 18–22 minutes, stirring once halfway through, until the corn is lightly charred and the zucchini is tender and edges are browned.

Remove from oven and let cool 3–5 minutes. Taste and adjust seasoning with a pinch more salt if desired.

While vegetables roast, combine the diced tomatoes, 1/4 cup diced onion and 2 tablespoons chopped cilantro in a medium bowl.

Add the minced jalapeño if using, then stir in 1 tablespoon fresh lime juice and 1/4 teaspoon kosher salt. Taste and adjust lime or salt. Let rest at room temperature for at least 5 minutes to allow flavors to marry.

Warm the flour tortillas: heat a dry skillet over medium-high heat and warm each tortilla 15–30 seconds per side until pliable and lightly toasted, or wrap in foil and heat in the oven for 5–7 minutes at 350°F (175°C). Keep wrapped in a clean towel to stay warm.

Place a warm tortilla on a plate. Spoon about 1/4 cup roasted vegetable mixture down the center of each tortilla (adjust amount to preference).

Top the vegetables with 2–3 tablespoons pico de gallo, then add 2–3 tablespoons diced or sliced avocado and sprinkle about 1 tablespoon crumbled queso fresco over each taco.

Garnish with a few cilantro leaves, a squeeze of lime, and hot sauce if desired. Repeat for remaining tortillas.

Serve immediately while warm. Leftover roasted vegetables and pico keep separately in airtight containers in the refrigerator for up to 3 days.