Servings: 3 people
Roast the Vegetables
Heat the oven to 425 degrees F. Line a large low sided baking sheet with parchment paper or foil.
Toss zucchini, portabellas, and cauliflower in a mixing bowl with olive oil. Remove from bowl and place on the baking sheet. Season with salt, pepper, and chili powder. Toss to coat. Roast, stirring occasionally, in the oven until tender, about 25 minutes.
Make the Salsa
Add cherry tomatoes, red onions, jalapenos, and peaches, to mixing bowl.
Add cilantro, lime juice, salt and pepper to the vegetables and mix well.
Finish the tacos
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
Fill each warmed tortilla with vegetables and salsa. Top with avocado. Serve with extra salsa on the side.
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