Roasted Farmers Market Tacos with Honey Rosemary Balsamic Reduction And Mesclun salad

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Ingredients for tacos-
-1 Medium size Portobello Mushroom, julienned
-1/4 Red Bell pepper- julienned
- 4 oz Button Mushrooms- quartered
- 2 cloves garlic- minced
-1/2 cup zucchini- julienned
- 1 poblano chili- roasted, peeled and julienned
- 1/4 cup red onion julienned
- 2 tablespoons olive oil
-1 fresh avocado
- Salt, pepper to taste
-fresh Cilantro
- 10 house made corn tortillas

Heat an 8 inch non stick skillet to medium high heat. Add the olive oil and garlic, allow to sauté for 30 seconds- add all remaining ingredients except the avocado and fresh cilantro and sauté for 4 minutes over high heat or until the veggies begin to caramelize. Remove from heat
Honey Rosemary Balsamic Reduction

1cup balsamic vinegar
1 teaspoon honey
1 -3 inch sprig of Rosemary

Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in the honey, drop in the rosemary sprig and bring to a low boil. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly. After a 15 minutes or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.

To use as a glaze, cook the sauce to 1/3 of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heatproof bowl or measuring cup.

Assembly for tacos- Place two ounces of grilled veggies into a freshly made corn tortilla, top with a slice of avocado, a sprig of cilantro and a drizzle of balsamic reduction..Enjoy