Roasted Mediterranean Vegetable Tacos with Feta & Tahini Sauce

Preheat the oven to 400°F (200°C).

In a large bowl, toss the diced eggplant, sliced red bell pepper, zucchini, and red onion with olive oil, cumin, smoked paprika, salt, and pepper until well coated.

Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

While the vegetables are roasting, warm the flour tortillas in a dry skillet over medium heat until soft and pliable.

In a small bowl, whisk together tahini, lemon juice, and water until smooth; adjust consistency with more water if needed.

Assemble the tacos by placing a spoonful of roasted vegetables on each tortilla, then topping with crumbled feta cheese.

Drizzle the tacos with tahini sauce.

Fold the tortillas over the filling to form tacos and serve hot.