Grilled Vegetable Tacos with Chimichurri

Sustenance

INGREDIENTS

For the Chimichurri:

  • 1 cup packed fresh parsley

  • 1/2 cup packed fresh basil

  • 1/4 cup packed fresh cilantro

  • 1/2 Tablespoons fresh oregano

  • 1/4 cup minced red or green onion

  • 5 cloves garlic, roughly chopped

  • 1/3 to 1/2 cup olive oil

  • 2 Tablespoons red wine or sherry vinegar

  • 2 Tablespoons lemon juice

  • Salt and pepper, to taste

For the Tacos:

  • 6 cups assorted vegetables (cauliflower, beets, zuchini, onions, peppers, corn-off the cob, etc.), chopped

  • 1 Tablespoon cumin

  • 1 Tablespoon coriander

  • 1 Tablespoon red chili flakes

  • 2 Tablespoons maple syrup

  • 1/4 cup olive oil

  • Salt

  • Corn tortillas

  • Crumbled goat cheese from Singing Hills

  • Fresh or quick-pickled radishes (thinly sliced and marinated in salt and vinegar)

INSTRUCTIONS

  • Finely chop and mash chimichurri ingredients in mortar and pestle or pulse in a food processor until creamy. Set aside.

  • Combine chopped vegetables with herbs, syrup, oil and salt. Roast vegetables in a 400 degree oven or on a hot grill until charred. Add more oil if the vegetables seem dry. Stir as needed.

  • Heat corn tortillas. Fill with vegetables, top with cheese, radishes and chimichurri as desired.