Grilled Vegetable Tacos with Chimichurri

Name: Grilled Vegetable Tacos with Chimichurri
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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This recipe is made to be flexible. Use the ingredient list here as a template and substitute leftovers or whatever…

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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)