Local Veggie Tacos

Truck’s Local Veg Tacos

Thanks to Nancy Roper for this recipe for the delicious Local Veg Tacos at Bedford’s Truck Restaurant!

Gather 4-6 varieties of vegetables–something rooty, something green, leafy, and something colorful. Some good examples are:

  1. purple top turnips or rutabaga
  2. one bunch of curly kale, bok choy, broccoli rabe, or swiss chard
  3. patty pan squash or yellow zucchini
  4. carrots

Peel turnip or rutabaga and cut into 1⁄2 inch cubes. Blanch cubes in salted boiling water, then shock in an ice water bath. Drain, dry, and toss in a tablespoon of oil (you can use olive oil, grapeseed oil, sunflower or safflower). Add salt to taste.

Spread cubes on sheet pan and roast in a 350° oven until edges are brown and cubes are tender.

For leafy greens, blanch in boiling salted water for one minute, then shock in an ice water bath. For swiss chard, separate colorful stems from the leaves and blanch separately. Drain the leaves and stems and dry as much as possible. Toss in a bowl with sea salt to taste, olive oil, and a teaspoon finely chopped garlic.

For squashes, you can cut into half circles. Butternut may be cut into 1⁄2 inch cubes. 

Patty pans are cut horizontally (about 1⁄4 inch thick) so they are pretty rounds.

Toss squash in olive oil and add salt to taste. Spread on a sheet pan, and bake about 7-10 minutes, until the edges are brown and the centers are tender.

To assemble the tacos:

We use organic blue corn, non-GMO tortillas. Briefly dip tortilla into

simmering water for 2 seconds, then place tortilla on an iron pan (medium high). When tortilla no longer is sticking to pan, flip.

Once all vegetables are separately prepared, mix together. This should be done just before assembling tacos. Heat the veg medley in an oven. After heating tortillas, place a scoop of hot veg filling into each tortilla. Top with fresh chevre (or feta), chopped basil, parsley, cilantro, thyme, or chives.

Serve immediately.