Market Eats – Roasted Veggie Tacos with Herbed Tahini Sauce

Tacos are such an easy weeknight dinner and a great way to use up your extra produce. I love this recipe from Dishing up the Dirt by Andrea Bemis. It calls for a tahini-based sauce which I was a littler unsure about on tacos but it turned out to be delicious and gave me an opportunity to use up my herbs!


1 medium-sized eggplant, cut into 1/2-inch pieces (about 1 1/2 cups)

1 medium-sized zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)

1 1/2 cups cherry tomatoes

2 cloves garlic, minced

2 cups cooked chickpeas (rinsed, drained and patted dry if from a can)

3 tabelspoons olive oil

1/8 teaspoon cayenne pepper

Fine sea salt and freshly ground black pepper

corn or flour tortillas, warmed

Minced herbs for garnish

Preheat the oven to 400°F. Toss the vegetables, garlic, and chickpeas with the olive oil, cayenne, salt, and pepper. Spread them out on two rimmed baking sheets and roast until everything is lightly browned and the tomatoes blister, 18 to 25 minutes. Rotate pans and toss them half­way through cooking.

Spoon the vegetable and chickpea mixture onto warm tortillas, drizzle on the sauce, and garnish with extra minced herbs.

Herbed Tahini Sauce

1 clove garlic, minced

1 scallion, minced (white and light green parts only)

1/4 cup tahini

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon honey

1/4 cup loosely packed basil, finely chopped

1/4 cup loosely packed dil, finely chopped

1/4 cup loosely packed parsely, finely chopped

1/8 teaspoon crushed red pepper flakes

Fine sea salt and freshly ground black pepper

Combine all the ingredients with 1/3 cup water in a blender or a food processor and process until smooth. Add more water 1 tablespoon at a time to thin the sauce, if necessary. Taste-test and adjust seasonings as needed.

Naturally, I added more garlic to this recipe and also threw in some hot peppers from my garden.

Market Shopping List:



Cherry Tomatoes