Grilled Vegetable Tacos
Prep
40 Minutes
Total Time
40 Minutes
Servings
8
Ingredient List
- 3 tablespoons (45 mL) olive oil
- 1 teaspoon (5 mL) salt
- ½ teaspoon (2 mL) ground black pepper
- 2 medium zucchini, cut into ¼-inch (6 mm) horizontal slices
- 2 medium yellow summer squash, cut into ¼-inch (6 mm) horizontal slices
- 1 large red bell pepper, cut into 1-inch (2.5 cm) wide strips
- ¼ medium red onion, peeled and cut into 4 wedges
- 1 container (227 g) classic chickpea hummus
- 1 package (189 g) Old El Paso™ Soft Tortilla Bowls (8 Count), heated as directed on package
- 2 cups (500 mL) mixed greens
- ½ cup (125 mL) crumbled feta cheese
- ½ cup (125 mL) diced fresh tomato
- 2 tablespoons (30 mL) chopped fresh basil leaves
Preparation
- Heat gas or charcoal grill. In large bowl, mix oil, salt and pepper. Add zucchini, squash, bell pepper and onion; gently turn to coat.
- Place vegetables in single layer on grill over medium heat (350°F to 400°F/180°C to 200°C). Cover grill; cook 8 to 12 minutes, working in batches as necessary, turning once, until grill marks appear and vegetables are just crisp-tender. Set aside.
- Divide hummus among heated tortilla bowls; top with mixed greens, grilled vegetables and cheese. Top with tomato and basil.
Expert Tips
- If you want to cut any of your veggies into smaller pieces, we suggest doing that after grilling. If you make pieces too small before grilling, you will have trouble keeping them from falling through the grate.
- Don’t cover veggies with foil after grilling. It will trap the heat and steam, and they will continue cooking and get soggy.