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GRILLED VEGETABLE TACOS

INGREDIENTS

• 1 medium eggplant, sliced into rounds
• 1 medium zucchini, sliced lengthwise
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 8 small corn tortillas
• Lettuce mix for topping
• Salsa or guacamole for serving

DIRECTIONS

1. Preheat a grill or grill pan over medium heat.
2. In a large bowl, toss the eggplant, zucchini, bell pepper, and onion with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes per side until they have grill marks and are tender.
4. Warm the corn tortillas on the grill for about 1 minute per side.
5. Fill each tortilla with a variety of grilled vegetables and top with lettuce mix. Serve with salsa or guacamole.

ROASTED VEGGIE QUINOA BOWL

INGREDIENTS

• 1 cup potato, diced
• 1 green bell pepper, sliced
• 1 cup corn kernels
• 1 medium yellow squash, sliced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• Lettuce mix for serving

DIRECTIONS

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine potato, green bell pepper, corn, yellow squash, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the veggies are tender and slightly caramelized.
4. Divide the cooked quinoa among serving bowls. Top with the roasted veggies.
5. Serve the quinoa bowls over a bed of fresh lettuce mix.

CORN AND POTATO CHOWDER

INGREDIENTS

• 2 cups fresh or frozen corn kernels
• 1-2 cups potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

DIRECTIONS

1. In a large pot, sauté the onion and garlic until fragrant and translucent.
2. Add the corn kernels, potatoes, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes or until the sweet potatoes are tender.
3. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
4. Return the soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Heat through.
5. Serve the corn and potato chowder garnished with fresh cilantro.

ROASTED VEGETABLE SALAD

INGREDIENTS

• 4-5 small potatoes, diced
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 green bell pepper, diced
• 1 medium onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lettuce mix for serving
• Lemon tahini dressing (blend 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic, 1/4 cup water, salt, and pepper until smooth)

DIRECTIONS

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine potatoes, eggplant, zucchini, green bell pepper, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes or until the veggies are tender and slightly caramelized.
4. Arrange the roasted vegetables over a bed of fresh lettuce mix.
5. Drizzle the lemon tahini dressing over the salad and toss gently to combine.