These Pesto Roasted Veggie Tacos are a delicious and healthy option for any meal. Packed with vibrant roasted vegetables and topped with a flavorful pesto sauce, they offer a satisfying twist on traditional tacos.
This Tacos Recipe is easy to prepare and perfect for a quick weeknight dinner or a fun gathering with friends. You can customize the vegetables based on your preferences or what you have on hand.
Delicious Pesto Roasted Veggie Tacos
This recipe features a variety of roasted vegetables such as bell peppers, zucchini, and red onions, all tossed in pesto and served in warm tortillas. It takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 2 cups bell peppers, diced
- 1 cup zucchini, diced
- 1 cup red onion, diced
- 2 tablespoons olive oil
- 1/2 cup pesto sauce
- 8 small corn or flour tortillas
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the diced bell peppers, zucchini, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- Add Pesto: Remove the vegetables from the oven and toss them with the pesto sauce until well coated.
- Warm the Tortillas: While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Assemble the Tacos: Fill each tortilla with the roasted vegetable mixture. Garnish with fresh cilantro or parsley if desired.
- Serve: Serve the tacos with lime wedges on the side for squeezing over the top.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 tacos
- Calories: 180kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 20g
