Zesty Roasted Veggie Tacos Flavorful and Healthy Meal

Ingredients

• 1 medium zucchini, diced
• 1 whole red bell pepper, diced
• 1 whole yellow bell pepper, diced
• 1 whole red onion, sliced
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 8 small corn tortillas
• 1 whole avocado, sliced
• for garnish fresh cilantro leaves
• for serving lime wedges

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, sliced red onion, and corn kernels.
3. Drizzle olive oil over the veggies and sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until well coated.
4. Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, or until the veggies are tender and slightly caramelized.
5. While the veggies are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft.
6. Once the veggies are done, remove them from the oven.
7. Assemble the tacos by placing a generous portion of the roasted vegetables on each tortilla.
8. Top with avocado slices and a sprinkle of fresh cilantro.
9. Serve the tacos with lime wedges on the side to squeeze over the top for added zest.