Roasted Vegetable Taco

How to make Roasted Vegetable Taco Recipe

Makes 4-6 tacos

Ingredients:
1 teaspoon vegetable oil
½ zucchini, sliced in circles, then halved
½ squash, sliced in circles, then halved
½ small eggplant, sliced in circles, then halved (in thirds as circles get toward fat end)
5 cloves garlic, halved
1 Tablespoon Classic Taco Seasoning (page 170)
½ cup Taco Aioli (page 196)
Tortillas

Method:
Preheat oven to 375°F.

Grease a baking pan lightly with oil and arrange vegetable pieces (including garlic) so they do not overlap. Sprinkle with Classic Taco Seasoning. Cook 10 minutes.
Toss gently with a spatula (they can overlap now) and cook an additional 7 minutes.

Top a tortilla with 1 Tablespoon of Taco Aioli, spread evenly. Add vegetables.

Roasted Vegetable Taco