Grilled Vegetable Tacos with Chimichurri
This recipe is made to be flexible. Use the ingredient list here as a template and substitute leftovers or whatever…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.millcityfarmersmarket.org.
Cooking tools:
- Mortar and pestle
- Food processor
- Grill
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Spatula
- Skillet
- Stove
- Plate
- Airtight container
Ingredients
- 1 cup packed fresh parsley*
- 1/2 cup packed fresh basil*
- 1/4 cup packed fresh cilantro*
- 1/2 Tablespoons fresh or 1/2 teaspoon dried 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
- pepper
- 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
- Corn tortillas
- Crumbled goat cheese from Singing Hills or Shepherds Hope cheese from Shepherd’s Way
- Radishes, fresh or quick-pickled (thinly slice and marinate in salt and vinegar)
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