Roasted Vegetable & Chickpea Tacos with Herbed Tahini Sauce

Ingredients

1 medium-sized eggplant, cut into 1/2-inch pieces (about 1 1/2 cups)

1 medium-sized zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)

1 1/2 cups chopped tomatoes

2 cloves of garlic, minced

2 cups cooked chickpeas (rinsed, drained, and patted dry if from a can)

3 T olive oil

1/8 t cayenne pepper

fine sea salt and freshly ground black pepper

corn or flour tortillas, warmed

Herbed Tahini Sauce*

minced herbs for garnish

For Herbed Tahini Sauce

1 clove garlic, minced

1 scallion, minced (white and light green parts only)

1/4 cup tahini

2 T fresh lemon juice

2T extra-virgin olive oil

1 t honey

1/4 cup loosely packed basil, finely chopped

1/4 cup loosely packed dill, finely chopped

1/4 cup loosely packed parsley, finely chopped

1/8 t crushed red pepper flakes

fine seal salt and freshly ground black pepper to taste