Simply Roasted Veggie Tacos with Goat Cheese

Roasted Veggie Tacos with Goat Cheese


There need be no rhyme or reason for tacos. Eat them for breakfast. Eat them for lunch. Eat them for dinner. In my kitchen, every time is a good time for tacos.

As I said in my last post, summer is a season born for simplicity in the culinary world. Locally harvested produce needs little labor. Throw a bunch of veggies on a baking sheet, add a little marinade and roast. What you’ll end up with is a tray full of beautifully enhanced, caramelized vegetables that’ll taste so good, you could easily grab a fork and start chowing down.

Taking the next step, however, will make your experience that much more satisfying. When wanting to turn roasted veggies into an easy meal, grab tortillas, black beans and goat cheese, and call it a day. Boom. Easy as tacos.

Tacos are my college kid’s pasta. A satisfying go-to and perhaps my self-prescribed, lazy man’s guide to cooking. With a ton of fresh veggies in season, there’s absolutely nothing wrong with that. I’ll take lazy any day if it means tacos for dinner. If you agree, you’re welcome for dinner at my house during any week. They usually make it onto the eating agenda at least once in a 7-day period.

Feel free to switch up the veggies below with whatever you have on hand. Zucchini are nice, as are roasted beets. I do, however, recommend keeping the mushrooms in the mix, as they’ll add a lot of flavor and a nice, chewy texture.

Simply Roasted Veggie Tacos with Goat Cheese

Yield: 5-6 tacos


  • -1 medium eggplant, cut into 1/4 inch slices
  • -1 red onion, cut into 1/2 inch slices
  • -2 bell peppers, chopped
  • -1 cup of green beans, cut into 1-inch pieces
  • -1 cup of baby portobello mushrooms, halved or quartered
  • -3 shallots, diced
  • -3 Tbsp. cilantro, chopped
  • -2 tsp. Dijon mustard
  • -1/3 cup olive oil
  • -2 Tbsp. balsamic vinegar
  • -1 (15 oz.) can of black beans, drained, then sprinkled with cumin
  • -Goat cheese
  • -Coarsely ground salt and pepper
  • -5-6 soft taco shells
  • -1 tomato, diced


  1. Preheat oven 400F.
  2. In a large bowl, whisk together mustard, olive oil, vinegar, 2 Tbsp. cilantro and shallots. Toss with veggies, excluding the tomatoes.
  3. Lightly grease or spray a large baking sheet lined with aluminum foil. Spread veggies on a single layer. Sprinkle with coarse salt and pepper. Bake 15-20 minutes on each side, or until eggplant is tender. Remove from heat.
  4. Wrap taco shells in aluminum foil, and warm in oven for about 5 minutes. Spoon roasted veggies into each shell, and top with remaining cilantro, diced tomato, black beans and crumbled goat cheese.



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  • Reply
    The Candid RD
    August 2, 2013 at 7:43 am

    I think goat cheese is like makes EVERYTHING taste better!! I seriously love it. The sad part is, however, that Nick does not like it, therefore if I keep it in the house I end up eating it all (and I tend to eat it fast so it doesn’t go bad). Ugh, why can’t he like it?!
    This recipe sounds wonderful, Grace! I haven’t roasted veggies in too long. I may just have to do that soon.

    • Reply
      August 2, 2013 at 9:16 am

      If you eat enough veggies along with it, the goat cheese is a totally warranted purchase every now and then. I say go for it Gina!

  • Reply
    August 4, 2013 at 10:00 pm

    Great veggie meal and an easy one too!

  • Reply
    Elizabeth M-B
    August 21, 2013 at 10:59 pm

    I love that you don’t see student living as an excuse for absconding produce and locavore-ness! I’m a grad student and feel the same way. Keeping it simple can be cheap and easy!

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