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Jan 17, 2017
Roast Veggie Tacos
Top with your favourite guacamole and fresh salad for a complete meal
Ingredients:
- 2 zucchini, cut into long strips
- 2 red capsicum, cut into strips
- 1 red onion, peeled and sliced
- 3 spring onions, cut in half
- 1 tsp olive oil
- ¼ cup coriander leaves
- ½ cup feta, crumbled
- 4 tortillas
- 1 lime, cut into quarters
Method:
- Place a griddle pan over high heat and add the olive oil.
- Cook the zucchini, capsicum, onion and spring onion until golden and charred.
- Warm the tortillas in the oven or microwave, then top with the cooked vegetables.
- Sprinkle with coriander and feta and serve with a lime wedge.
- Serves: 4.
Nutrition Facts
4 Servings
Amount Per Serving
- Calories 156
- Total Fat 6.2g
- Saturated Fat 3.1g
- Cholesterol 17mg
- Sodium 236mg
- Potassium 479mg
- Total Carbohydrate 21.9g
- Dietary Fiber 4.3g
- Sugars 5.6g
- Protein 3g