miso roasted veggie tacos [taco Tuesday]

by Kristina Sloggett

in appetizers,Cooking Light,Dinner,Gluten Free,grilling,recipes,summertime,Vegan

Backpacking through Mexico last year, I ate all kinds of tacos. It was always easy for me to find things to eat – if the restaurant or street stand did not have a veggie taco on the menu, it was easy enough (with my limited Spanish) to have one made.

The street food was by far the best I’ve ever had, anywhere. One night we convinced a cab to drive us around until we found the cart we were looking for – then made him park the cab so we could buy him dinner!

Amazing tacos filled with fresh vegetables, with that artful flick of the pineapple from the top of the al pastor stand – caught in midair into the taco and handed over to me.

Yum.

Since that trip, I have been more adventurous and creative with my own tacos at home. No, I don’t have the vertical spit in my kitchen, and I’m not wielding my knife at the whole pineapple perched atop.

These tacos? Miso? Flavors far removed from the street food of Sayulita and San Pancho (San Francisco, Nayarit).

These tacos are what I look for, though – creative and colorful, simple and flavorful.

Seeing that it is zucchini season, that one is a given for me – I love zucchini. Onions are always good, and mushrooms – I cannot resist those baby ‘bellos.

Use your favorite vegetables – just chop/slice them all in a fairly uniform size for even cooking, and you cannot go wrong.

miso roasted vegetables

adapted from this Cooking Light recipe

dairy and gluten free, vegan

2-3 tablespoons miso paste (I used red)
1 tablespoon water
juice of 1 lemon
2 tablespoons olive oil
2-3 zucchini (depending on size), sliced in rounds
1 pint baby portobello mushrooms, sliced or quartered
1 orange bell pepper, sliced
1 sweet onion, sliced
salt + pepper 

In a small bowl, whisk together miso, water and lemon juice. Add olive oil, whisking to combine. Set aside. Chop all vegetables. Place a large piece of foil on a baking sheet, pile all vegetables in middle of foil. Gather sides and corners of foil, creating a bowl with the foil, and pour miso mixture over vegetables. Crimp foil to close, cook in a 350 degree oven for 30-35 minutes.

veggie taco assembly:

corn tortillas
1 recipe easy tomato Spanish rice
miso roasted vegetables
miso sauce 

Warm the tortillas in a skillet over medium heat. Spread a layer of Spanish rice down middle of tortilla, top with miso roasted vegetables and drizzle with miso sauce.

Taco Tuesday? Taco every day.

 

{ 31 comments… read them below or add one }

1 Kath (My Funny Little Life) August 21, 2012 at 5:31 am

Oooooohhh, I haven’t had miso for too long! :)

I hope you’re well, I think of you very often. :)

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2 spabettie August 27, 2012 at 5:55 pm

oh Kath, I think of you too! I still feel so misplaced from the internet these days – being out of town, busy, life I guess… I hope you are well, my sweet friend! XO

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3 Heather (Where's the Beach) August 21, 2012 at 5:45 am

Oh love love this idea. What awesome flavors. I’m not super creative with tacos and burritos. I would never have thought to use the miso. I guess I tend to associate miso with Asian cooking only. Now I think we might have to participate in Taco Tuesday!

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4 spabettie August 27, 2012 at 5:54 pm

I don’t set out to be creative with the tacos … I just seem to use corn tortillas for wraps a lot… all kinds of things turn into a taco around here ;)

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5 Caralyn @ glutenfreehappytummy August 21, 2012 at 6:53 am

wow it sounds like your time in Mexico was amazing! way to recreate the deliciousness back home!!

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6 spabettie August 27, 2012 at 5:53 pm

we had such a great time… we cannot wait to return!

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7 Averie @ Averie Cooks August 21, 2012 at 7:47 am

that miso mixture/paste — looks soooo creamy and good!

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8 Allie August 21, 2012 at 8:26 am

Almost bought miso at Whole Foods the other day–but talked myself out of it. If only I’d known ;D And “sin carne” is the only Spanish you need to get a good veggie taco, haha. I use that one all the time…at the local Mexican food trucks/restaurants. I love living next to the “Little Mexico” area of my city :)

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9 spabettie August 27, 2012 at 5:51 pm

we look forward to a return visit to Mexico… we had SUCH good food! I will remember sin carne… ;)

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10 lindsay August 21, 2012 at 9:59 am

see, another good story and food! i love it. and miso!

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11 spabettie August 27, 2012 at 5:50 pm

yes – food stories all over… I have a lot of them :D

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12 natalie@thesweetslife August 21, 2012 at 10:02 am

I’m big on tacos but I must say I’ve never bought miso before. I’m intrigued!

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13 spabettie August 27, 2012 at 5:49 pm

Natalie you should try it – have you tasted miso before? it is really flavorful and easy to use!

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14 Beth @ Tasty Yummies August 21, 2012 at 11:07 am

This looks AMAZING. I am obsessed with Mexican food. We have a taco night here at home every week. I need to try that miso sauce. Looks so yummy.

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15 spabettie August 27, 2012 at 5:48 pm

we have taco night a lot here too… corn tortillas can wrap just about anything, right? :)

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16 tommy August 21, 2012 at 1:01 pm

YUM. that’s all.

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17 tommy August 21, 2012 at 1:02 pm

no, that’s not all, PLEASE make these for 3???

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18 spabettie August 27, 2012 at 5:46 pm

absolutely, Tommy! :)

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19 Sarah @ The Smart Kitchen August 23, 2012 at 2:55 am

Why had I not read this post last night when making veggies to pair with my Orange Miso Hummus in a wrap for lunch today?

Perhaps because that would have been a bit of mis-overload?

[Obviously "mis-overload' is now going to become a blog post title.]

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20 spabettie August 27, 2012 at 5:04 pm

I cannot WAIT for mis-overload. although I don’t know if that is possible for me, I LOOOOOOOVE my miso ;)

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21 Asmita August 23, 2012 at 7:18 am

What a delicious vegetarian option. Yummy1

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22 spabettie August 27, 2012 at 4:47 pm

thank you, Asmita! :)

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23 Jeanette August 23, 2012 at 6:03 pm

I am a huge fan of miso – these sound fantastic!

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24 spabettie August 27, 2012 at 3:57 pm

thanks, Jeanette – we really love miso here, too. this was a light and flavorful taco!

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25 Denise @ TLT August 24, 2012 at 12:47 pm

I’m on a strange miso kick lately (may have something to do with visiting Momofuku during my NYC trip…!), so this recipe is definitely calling my name!

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26 spabettie August 27, 2012 at 3:38 pm

oooh, SO jealous of your Momofoku visit! :D I have made this again already, I love miso and it roasts up so well!

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27 Ashlae | oh, ladycakes August 29, 2012 at 7:23 pm

Backpacking through Mexico? Color me jealous.

Also, I shouldn’t be admitting this – but I haven’t eaten a taco all summer. TIME TO CHANGE THAT.

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28 spabettie August 30, 2012 at 2:23 pm

NOOOO, say it isn’t so! please change this, by next Tuesday! ;) that is your assignment from spabettie, go forth and enjoy tacos!

…our backpacking trip was phenomenal – we cannot wait to do it again!

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29 Basia September 4, 2012 at 5:58 pm

It’s a nice recipe, we enjoyed very much thank you!

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30 spabettie September 4, 2012 at 9:11 pm

thank you, Basia! I’m happy you liked them!

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31 Jill Frantz October 9, 2012 at 12:34 pm

this looks so amazing, making tonight for TACO TUESDAY lol!

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