Grilled Mediterranean Vegetable Tacos

These veggie-loaded taco bowls are packed with creamy hummus and grilled garden bounty, then topped with bright, fresh Mediterranean flavors for a meal that’s perfect for a summertime meatless Monday.
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40 Minutes Prep
40 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 3 tablespoons olive oil
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 1/2 teaspoon ground black pepper
  • Small check mark in a circle icon 2 medium zucchini, cut into 1/4-inch horizontal slices
  • Small check mark in a circle icon 2 medium yellow summer squash, cut into 1/4-inch horizontal slices
  • Small check mark in a circle icon 1 large red bell pepper, cut into 1-inch wide strips
  • Small check mark in a circle icon 1/4 medium red onion, peeled and cut into 4 wedges
  • Small check mark in a circle icon 1 container (10 oz) classic chickpea hummus
  • Small check mark in a circle icon 1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
  • Small check mark in a circle icon 2 cups mixed greens
  • Small check mark in a circle icon 1/2 cup crumbled feta cheese
  • Small check mark in a circle icon 1/2 cup diced fresh tomato
  • Small check mark in a circle icon 2 tablespoons chopped fresh basil leaves
Preparation
  1. Heat gas or charcoal grill. In large bowl, mix oil, salt and pepper. Add zucchini, squash, bell pepper and onion; gently turn to coat.
  2. Place vegetables in single layer on grill over medium heat (350°F to 400°F). 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.
  3. Divide hummus among heated tortilla bowls; top with mixed greens, grilled vegetables and cheese. Top with tomato and basil.
Expert Tips
  • Cooking Vegetarian?: Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • Don’t cover grilled vegetables with foil to keep warm. The trapped steam will make them soft and soggy.
  • If you have fewer than 8 pieces of bell pepper, after grilling, cut them again lengthwise to ensure each bowl has red bell pepper.
  • Spinach can be substituted for mixed greens in this recipe.
Nutrition

1 Taco Calories 240  (Calories from Fat 110);  Total Fat 13g  (Saturated Fat 3.5g,  Trans Fat 0g); Cholesterol 10mg;  Sodium 730mg;  Total Carbohydrate 25g  (Dietary Fiber 4g,  Sugars 5g);  Protein 7g

% Daily Value: Vitamin A  35%;  Vitamin C  40%;  Calcium 15%;  Iron  15%;

Exchanges: 1 Starch, 2 1/2 Vegetable, 2 1/2 Fat

Carbohydrate Choice: 1.5