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Easy Roasted Vegetable Tacos

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Roasted Vegetables are quick and easy to make and  perfect for tacos. If you are looking for a delicious way to eat your veggies, Easy Roasted Tacos are your solution to a quick dinner in 30 minutes.


Scale

Ingredients

For Tacos:

  • Tortillas (Gluten-free or any vegan type)
  • 1 Head Broccoli, stem removed and cut into bite sized pieces
  • 1 Red Bell Pepper, sliced into thins spices
  • 1 Yellow Bell Pepper, sliced into thin pieces
  • 1 Green Pepper, sliced into thin pieces
  • 1, 6 oz. container Mushrooms, sliced thin
  • 1 Tablespoon Chili Powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper

Pickled Red Onions:

  • 1 red onion, thinly sliced (use a mandoline if you have one)
  • 1/2 cups apple cider vinegar
  • 1 tablespoon Agave
  • 1 1/2 teaspoons salt
  • 1 cup hot or warm water
  • Ball jar

Extras:

  • Guacamole or Sliced Avocado
  • Your favorite Salsa (I picked an organic pineapple salsa for an added sweetness to my savory tacos)
  • Chopped Cilantro
  • Vegan Refried Beans

Instructions

  • Pre-heat oven to 400 degrees
  • If using a sheet pan, place a silicone mat or parchment paper on the bottom.
  • If using the¬†Copper Air Fryer Pan, place a silicone mat or parchment paper on the bottom part of the pan
  • Wash and cut vegetables into similar sizes. Since you will be roasting them together, similar size is important so they cook evenly.
  • Wash all vegetables in a colander, shaking off excess water.
  • While vegetables are still wet, combine spices and sprinkle over wet vegetables
  • Place vegetables in an even layer on the pan.
  • Cook for 30 minutes in a 400 degree oven.

Pickled Red Onions:

  • Slice 1 red onion thin. I used a mandolin, but you can also cut by hand.
  • Put all the onions in a ball jar.
  • Combine remaining ingredients in a measuring cup, stir together.
  • Pur into jar
  • Leave on the counter for an hour.
  • Then refrigerate for at least one hour.
  • The onions will be good for approximately 3 weeks in the refrigerator.

Prepare Tortillas:

  • Using a second pan, line with parchment paper and lay tortillas in a single layer.
  • Cover with aluminum foil or another layer of parent paper.
  • Place in oven 10 minutes before vegetables are done roasting

Assemble Tacos:

  • Tortilla
  • Roasted Vegetables
  • Toppings of your choice
  • Enjoy