Cheesy veggie tacos with a Fall twist
Our garlic roasted Fall veggies got a cheesy revamp
Year after year, we seek to better ourselves. At least, I’d like to believe we all strive to do so. That said, it only seems fitting that the dishes I serve you here improve over time. Even the ones you enjoy the most. Like these revisited garlic roasted Fall vegetables from last year. After four successful batches, which I served both in Haiti and the US, they deserved a crunchy cheesy upgrade.
An extra sharp cheddar cheese outer shell holds all the veggies.
Now, I could have simply sprinkled the vegetables with a generous amount of Tête de Maure cheese, and called it a day. But, these veggies also make a great small bite or appetizer. The crispy cheesy shell packs an extra crunch that makes them fun to eat. Plus it turns them into scrumptious veggie tacos with a Fall twist. And everybody loves tacos.
So, how exactly should you go about making those fall veggie tacos?
By simply melting some cheese and folding it before it fully crisps up. Of course, you have to master the garlic oven-roasted vegetables first.
Chop and oven-bake the vegetables following last year’s recipe:
Make sure to dice your turnips, potatoes, and pumpkin so that they can fit in a taco shell. Bigger chunks tend to fall out. Also, reduce the cooking time. Since you’re working with smaller bits, they will cook faster. Make sure to leave them with that extra crunch so they don’t turn into a puree.
Grab your best nonstick pan:
I have a special thing for non-stick Red Copper pans. To melt the cheese, first heat your pan. Once fully heated, drop some cheese on the surface by the spoonful. I used a third of a cup of cheese for each shell. Melt the cheese until brown on one side. At that point, carefully take it out with a spatula and fold it in between an inverted cupcake pan. Let cool.
Now, some of the shells might crack. But don’t let that stop you. If you fail to fold them, simply let them crisp up and cool off flat. Serve them as cheesy Fall vegetable tostadas. Your guests will enjoy them just as much 😉
Stuff the roasted vegetables inside the shells
Serve them atop lime or bitter oranges, like I did. You could serve them differently, but those citrus wedges do make them look fancier. If you’re serving them tostada-style, simply line them up on a beautiful tray.
There you have it. The cheesy crust makes for a fun vegetable twist to Taco Tuesday. Don’t you think?
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Garlic Roasted Fall Vegetables Tacos with a cheesy shell
Turn your fall vegetables into scrumptious cheesy veggie tacos that feature giraumon, potatoes and turnips that are roasted with whole garlic gloves, shallots and thyme.
For the roasted veggies
- ½ giraumon pumpkin kabosha squash
- 1 turnip
- 2 potatoes
- ¼ tsp pepper or to taste
- ¼ tsp salt or to taste
- 4-5 Garlic cloves
- 4-5 Shallots
- Fresh thyme
- Olive oil
For the dressing
- 2 Lime juice
- Roasted garlic from the roasted veggie tray
- 3-4 tbsp olive oil
- Salt & Pepper
For the cheesy taco shell
- Sharp Cheddar Cheese
For the roasted veggies
Wash, peel and dice the pumpkin, turnip and potatoes
Peel and cut the shallots in half
Combine with the vegetables
Lay the mixed vegetables on a parchment lined tray
Season with salt and pepper
Add the whole garlic cloves and thyme springs
Drizzle generously with olive oil
Roast in the oven at 350 for about 20-30 minutes or until the vegetables are fully cooked
For the dressing
Squeeze the lime juice into a ramequin
Chop the shallots and add them to the lime juice
Place the ramequin next to a source of heat until the shallots turn a bright purple at which point you will remove them from the lime juice
Remove the roasted garlic from the vegetable pan and mash them with some salt in another ramequin
Add the lime juice to the pasty mixture and season with pepper to taste
Slowly whisk in the olive oil
Finish with some freshly chopped parsley and brightened shallots
Drizzle that dressing over the warm roasted veggies before serving
For the cheesy taco shells
Melt the cheese by the spoonful (I use about 1/3 cup per shell) in a nonstick pan until golden on one side
Take the cheese out of the pan with a spatula
Fold in two. You may use a cupcake pan to help it retain its pocket shape while it cools
Stuff the cheesy taco shells with the roasted vegetables
I used grated sharp cheddar cheese, but feel free to substitute it with your favorite melty cheese. Just make sure you pick one that can crisp up.