Roasted Vegetable Tacos


• 1 medium sized zucchini
• 1 large yellow onion
• 1 yellow bell pepper
• 1 green bell pepper
• ½ pint cherry tomatoes
• 4 cloves of garlic
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper
• Tortillas (taco size)
• Wiebe Farmhouse Chipotle Cheese

Pico de Gallo

• 1 Jalapeno
• 1 lime, juiced
• ½ red onion
• 3 large tomatoes
• 3 tbsp chopped cilantro

Pico De Gallo Recipe via FreshConnectKC


Preheat oven to 400 degrees. Chop zucchini, onion, bell peppers, and garlic. Halve the cherry tomatoes.

Toss vegetables with 2 tbsp olive oil and sprinkle with cumin, salt and pepper. Roast for 25-35 minutes or until tender and golden brown.

While vegetables are roasting, prepare the pico de gallo: Dice ½-1 jalapeño. If the jalapeño is too spicy you can cover it with a dusting of salt before adding it to the salsa. Next, Dice ½ red onion, chop 3 large tomatoes, and chop 3 tbsp of cilantro. Combine with the juice of a lime and fresh jalapeño. Taste for salt. Set aside to let the flavors get friendly and grate some cheese in the meantime.

Just before the vegetables are done, heat your tortillas. Remove vegetables from oven and assemble tacos by filling with vegetables, and shredded cheese, and top with your homemade pico de gallo. Olé!

Roasted Vegetable Tacos via FreshConnectKC