Grilled Vegetable Tacos with Chimichurri

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INGREDIENTS

FOR THE CHIMICHURRI

  • 1 cup packed fresh parsley

  • 1/2 cup packed fresh basil

  • 1/4 cup packed fresh cilantro

  • 1/2 Tablespoons fresh oregano

  • 1/4 cup minced red or green onion

  • 5 cloves garlic, roughly chopped

  • 1/3 to 1/2 cup olive oil

  • 2 Tablespoons red wine or sherry vinegar

  • 2 Tablespoons lemon juice

  • Salt and pepper, to taste

FOR THE TACOS

  • 6 cups assorted vegetables (cauliflower, beets, zuchini, onions, peppers, corn-off the cob, etc.), chopped

  • 1 Tablespoon cumin

  • 1 Tablespoon coriander

  • 1 Tablespoon red chili flakes

  • 2 Tablespoons maple syrup

  • 1/4 cup olive oil

  • Salt

  • Corn tortillas

  • Crumbled goat cheese from Singing Hills

  • Fresh or quick-pickled radishes (thinly sliced and marinated in salt and vinegar)

INSTRUCTIONS

Finely chop and mash chimichurri ingredients in mortar and pestle or pulse in a food processor until creamy. Set aside.

Combine chopped vegetables with herbs, syrup, oil and salt. Roast vegetables in a 400 degree oven or on a hot grill until charred. Add more oil if the vegetables seem dry. Stir as needed.

Heat corn tortillas. Fill with vegetables, top with cheese, radishes and chimichurri as desired.


Jenny Breen