Roasted Summer Veggie Tacos

As the days grow longer and the sun shines brighter, summer cooking becomes a vibrant celebration of the season's freshest produce. The warmth of the sun brings an abundance of colorful vegetables bursting with flavor, making it the perfect time to explore plant-based meals that not only tantalize the taste buds but also nourish the body. One such dish that beautifully captures the essence of summer is the Roasted Summer Veggie Taco—a delightful blend of seasonal vegetables roasted to perfection and served in a warm tortilla.

Celebrate summer with vibrant Roasted Summer Veggie Tacos that are packed with flavor and nutrition! This easy, plant-based recipe features seasonal vegetables like zucchini, corn, and bell peppers that are roasted to caramelized perfection, bringing out their natural sweetness. Served in warm tortillas and topped with fresh herbs or cheese, these tacos are perfect for any occasion, from family dinners to gatherings with friends. Discover a delicious way to enjoy the bounty of summer while promoting a healthy lifestyle!

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Ingredients

1 medium zucchini, diced

1 medium yellow squash, diced

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1 red onion, diced

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

8 small corn or flour tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: Crumbled feta or queso fresco for toppings

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, yellow squash, red bell pepper, corn, and red onion.

Season the Veggies: Drizzle the olive oil over the veggies, then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the veggies are evenly coated.

Roast the Veggies: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.

Warm the Tortillas: While the veggies are roasting, warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side or wrap them in aluminum foil and place them in the oven for the last 5-10 minutes of cooking time.

Assemble the Tacos: Once the veggies are roasted, remove them from the oven. To assemble the tacos, place a generous spoonful of the roasted veggie mixture on each tortilla.

Add Toppings: Top with sliced avocado, fresh cilantro, and any additional toppings like crumbled feta or queso fresco.

Serve: Serve the tacos with lime wedges on the side for an extra burst of flavor.

Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings