Vegetable Tacos With Goat Cheese And Truffle Oil

• 2 tablespoons olive oil
• 1 leek, chopped (white part only)
• 2 cups chopped mushrooms
• 1 1/4 cups corn
• 2 zucchini, chopped
• 1 1/2 cups lacinato kale, sliced thinly
• 1 1/2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 tablespoon champaigne vinaigrette
• 8 soft corn tortillas {5" size}
• 4 ounces crumbled goat cheese
• truffle oil

1. Heat olive oil in a saute pan or skillet over medium high heat. Add the vegetables, thyme, salt and 1/2 t freshly ground pepper. Saute until vegetables are tender, stirring occasionally, about 8 minutes.
2. Add the vinegar, stir and saute for 1 minute. Taste and adjust seasoning {salt} if you like.
3. Warm the tortillas in the microwave. If they are dry, place them between 2 damp paper towels and warm for 30 - 40 seconds.
4. To serve, divide the vegetable filling among tortillas. Top with crumbled goat cheese. Drizzle a little truffle oil on top. Dust with freshly ground black pepper.

olive oil, mushrooms, corn, zucchini, lacinato kale, thyme, salt, freshly ground black pepper, vinaigrette, corn tortillas, goat cheese, truffle oil

Taken from food52.com/recipes/21219-vegetable-tacos-with-goat-cheese-and-truffle-oil (may not work)