Roasted Eggplant and Zucchini Tacos Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Roasted Eggplant and Zucchini Tacos Recipe offers a delicious and healthy twist on traditional tacos. The combination of roasted vegetables creates a flavorful filling that is both satisfying and nutritious.

Perfect for a quick weeknight dinner or a casual gathering, these tacos are easy to prepare and can be customized with your favorite toppings.

Vegetarian Roasted Eggplant and Zucchini Tacos

These tacos feature roasted eggplant and zucchini seasoned with spices, served in warm tortillas. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

1 medium eggplant, diced
2 medium zucchinis, diced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
8 small corn or flour tortillas
1 cup diced tomatoes
1 avocado, sliced
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Vegetables: In a large bowl, toss the diced eggplant and zucchini with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
Roast the Vegetables: Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
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, or until pliable.
Assemble the Tacos: Fill each tortilla with the roasted eggplant and zucchini mixture. Top with diced tomatoes, avocado slices, and fresh cilantro.
Serve: Squeeze fresh lime juice over the tacos and serve immediately.