Veggie Tacos with Chimichurri
These Veggie Tacos with are light and healthy, packed with flavor from fresh chimichurri, roasted summer vegetables and queso fresco. The perfect summer dinner.
Latin American, Mexican
about 2 ears
cut into 3" long spears
red, yellow or orange bell pepper
crumbled queso fresco or cotija cheese
1/8 cup per taco
chopped fresh cilantro
chopped fresh Italian parsley
extra virgin olive oil, plus 1 tbsp
for sautéing veggies
red wine vinegar
Slice the zucchini and bell peppers.
Heat 1 tbsp of olive oil in a large sauté pan over medium high heat and cook the bell peppers alone, stirring frequently, for about 5 minutes.
Add the zucchini, another small drizzle of olive oil and half of the salt to the pan and sauté for 5-6 minutes.
Cover and cook until all the vegetables are tender enough to easily bite through, but not mushy, about 2-3 minutes. Remove both from the pan.
Slice corn kernels off the cob and sauté in 1 tbsp butter over medium-high heat for about 3 minutes, allowing some char. Alternately, you can grill the corn first, then cut kernels off the cob.
Finely chop the parsley and cilantro and place in a medium bowl.
Mince the garlic and shallot and combine with herbs.
Add the red wine vinegar, olive oil and salt and stir to combine. Let sit for at least 15 minutes.
Arrange the tacos with a few spears of zucchini and peppers each, 1-2 tbsp corn and 1/8 cup queso fresco. Finish with about 1 tbsp of chimichurri.
Chimichurri can be made ahead and of time and stored in an airtight container in the fridge for up to a week.
Low Carb Recipes, Tacos, Vegetarian Tacos, Weeknight Dinner