Eggplant and tempeh soft tacos

Filling:
8 oz tempeh, sliced
1/2 eggplant, cubed
1 onion, sliced
1 sliced zucchini

Dressing:
2 T olive oil
2 T lemon juice
2 T salsa
1/2 t salt
1 T paprika
1/2 t chili powder
1 t oregano

Preheat oven to 400 deg F. Blend dressing ingredients in food processor. Toss dressing and filling in a large bowl; transfer to a greased glass baking dish. Bake for 45 minutes. Serve with corn tortillas, lettuce, and cheese.