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As the warm sun shines and gardens flourish, summer presents a wonderful opportunity to embrace the vibrant bounty of seasonal vegetables. The importance of incorporating fresh produce into our diets is undeniable; it not only enhances our meals with rich flavors and colors, but also provides essential nutrients that nourish our bodies. This is particularly true for summer vegetables, which are at their peak in terms of taste and nutritional content.

Roasted Summer Veggie Tacos

Celebrate the essence of summer with these Sun-Kissed Roasted Summer Veggie Tacos! This vibrant dish showcases seasonal vegetables like zucchini, bell peppers, and corn, delivering a deliciously fresh experience. Ideal for any dietary preference, these tacos are easy to prepare and bursting with flavor. With simple ingredients and a roasting method that enhances natural sweetness, you'll enjoy a satisfying meal that’s perfect for summer gatherings or family dinners. Indulge in the colorful medley that brings the sunshine to your plate!
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Ingredients
  

2 medium zucchinis, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 medium red onion, sliced

1 cup sweet corn (fresh or frozen)

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon chili powder

Salt and pepper to taste

8 corn tortillas

1 avocado, sliced

1 cup fresh cilantro, chopped

Lime wedges for serving

Optional: Crumbled feta or vegan cheese for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchinis, red and yellow bell peppers, red onion, and sweet corn.

      Season the Veggies: Drizzle the olive oil over the vegetables and sprinkle with smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Toss well to ensure all the veggies are evenly coated.

        Roast the Veggies: Spread the seasoned vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the veggies are tender and slightly charred, stirring halfway through for even cooking.

          Warm the Tortillas: While the veggies are roasting, heat the corn tortillas. You can do this in a skillet over medium heat for about 30 seconds on each side or wrap them in aluminum foil and warm them in the oven for the last 5 minutes of the vegetable roasting time.

            Assemble the Tacos: Once the veggies are roasted, remove them from the oven. Place a generous scoop of the roasted veggies onto each tortilla.

              Top and Serve: Add slices of avocado, a sprinkle of fresh cilantro, and if desired, crumbled feta or vegan cheese on top. Serve with lime wedges for squeezing over the tacos.

                Enjoy: Dig in and relish the vibrant flavors of summer!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings