Veggie tacos with roasted vegetables and garlic

Ingredients:
● 4 tacos
● 1 medium zucchini
● 1 yellow pepper
● 4 tablespoons corn
● 1 red onion
● 6–8 cloves garlic with herbs in oil OLE!
● 2 tablespoons oil from pickled garlic
● 1 tablespoon balsamic vinegar (optional)
● salt, pepper
● fresh herbs for serving: chives, parsley, basil or arugula

Preparation:
1. Preheat the oven to 200°C (top and bottom).
2. Prepare the vegetables: cut the zucchini and peppers into half-slices or strips, the onion into rings.
3. Place the vegetables on a baking tray, add the garlic and herbs, drizzle with 2 tablespoons of the marinade oil, sprinkle with salt and pepper. Bake for 20–25 minutes, until the vegetables are soft and lightly browned.
4. Meanwhile, place the tacos in the pan for 30 seconds on each side.
5. Place the tacos on a plate, add the roasted vegetables, add the corn, and drizzle with balsamic vinegar for a richer flavor.
6. Serve immediately, sprinkling with fresh herbs.