Roasted Vegetable & Chickpea Tacos with Herbed Tahini Sauce

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

Preheat the oven to 400 degrees. Toss the vegetables, garlic, and chickpeas with the olive oil, cayenne, salt, and pepper. Spread them out on two rimmed baking sheets and roast until everything is lightly browned and the tomatoes blister, 18 to 25 minutes. Rotate pans and toss them half-way through cooking.

Spoon the vegetable and chickpea mixture onto warm tortillas, drizzle on the sauce, and garnish with extra minced herbs.

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Roasted Vegetable & Chickpea Tacos with Herbed Tahini Sauce