Test Kitchen!

I love trying new recipes! I found this one a few weeks ago and just got around to testing it out today! It is Roasted Vegetable Tacos with Avocado Sauce and Feta!

Yummy fresh vegetables!

 Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob (or about ½ cup frozen corn kernels thawed)
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic
2 teaspoons cumin
¼ teaspoon salt
 *I doubled the recipe so that I could enjoy some leftovers this week!

Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, pressed garlic, salt, and cumin. Roast on the Large Bar Pan until tender and lightly browning.

 Avocado Cream:
1 ripe avocado
⅓ cup plain greek yogurt
¼ cup cilantro
1 tablespoons lime juice

 While veggies are roasting, combine avocado, Greek yogurt, cilantro, and lime juice in Food Processor until creamy

 

Assemble in corn tortilla, sprinkle with feta cheese and top with avocado sauce! Yummy! *I added a can of drained and rinsed black beans to veggie mixture!