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Italian Roasted Vegetable Tacos

Italian Roasted Vegetable Tacos with Caesar Brussels Sprouts

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Chef Michelle combined some of her favorite foods—tacos, Caesar salad, and roasted vegetables—to create these Italian-inspired veggie tacos. Here, hearty corn tortillas are topped with herb-roasted mushrooms and squash, then slathered with a tomato garlic sauce. Roasted Brussels sprouts tossed in Caesar dressing add even more saucy deliciousness to this tacolicious meal.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • butternut squash
    • 8 ounces
    • butternut squash
  • cremini mushrooms
    • 8 ounces
    • cremini mushrooms
  • grape tomatoes
    • 8 ounces
    • grape tomatoes
  • red onion
    • 1
    • red onion
  • lemon
    • 1
    • lemon
  • capers
    • 2 tablespoons
    • capers
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • ground fennel seed
    • 1/8 teaspoon
    • ground fennel seed
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • dried rosemary
    • 1/8 teaspoon
    • dried rosemary
  • dried thyme
    • 1/4 teaspoon
    • dried thyme
  • shredded Brussels sprouts
    • 10 ounces
    • shredded Brussels sprouts
  • garlic
    • 3 cloves
    • garlic
  • corn tortillas
    • 6
    • corn tortillas
  • mayonnaise
    • 3 ounces
    • mayonnaise
  • grated Parmesan cheese
    • 2 tablespoons
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Quarter squash cubes. Wipe mushrooms clean with a damp paper towel and quarter. Rinse tomatoes and halve. Peel onion, halve, and thinly slice. Halve lemon. Finely chop capers

  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss squash and mushrooms with spice mix, 1½ tablespoons olive oil, ½ teaspoon salt and pepper. Arrange in an even layer and roast until squash is soft and mushrooms are golden brown, about 18 minutes. Meanwhile, on a separate baking sheet, toss Brussels sprouts with 2 tablespoons olive oil, ¼ teaspoon salt and pepper. Roast in a single layer until browned and very crispy, 10-12 minutes.

  3. Make Garlic Paste

    Make Garlic Paste

    While vegetables roast, mince garlic and, still on a cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Set aside. 

  4. Make Tomato Marmellata

    Make Tomato Marmellata

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add onion and cook until very soft, about 7 minutes. Add tomatoes and half of garlic paste to pan with onions and cook, breaking up tomatoes, until jammy, about 5 minutes more. Season with ½ teaspoon salt and pepper as desired. Remove pan from heat and set aside.

  5. Make Caesar Dressing

    Make Caesar Dressing

    While marmellata cooks, stack tortillas, wrap in foil, and place in oven to warm until ready to use. In a medium bowl, whisk together mayonnaise, Parmesan, juice of 1 lemon, capers, and remaining garlic paste until fully combined. Set aside. 

  6. Plate Tacos

    Plate Tacos

    Divide Brussels sprouts between serving plates. Divide squash and mushrooms evenly among tortillas and spoon over tomato marmellata. Drizzle Caesar dressing over everything and enjoy taco night!  

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