Tender roasted veggies and mashed chickpeas make these veggie tacos unforgettable!
This easy recipe will please meat and veggie lovers alike!
What Are Veggie Tacos?
Veggie tacos are so easy and economical too, especially when you rely on seasonal produce. Of course, certain vegetables work better than others for veggie tacos. Portobello mushrooms, zucchini, squash, avocados, pepper, sweet potatoes, and onions make for fantastic taco fillings. However, you could easily use spinach, kale, tomatoes, brussels sprouts and other salad fixings, for an uncooked version of taco veggies. Almost anything works! You can also add your favorite meat!
About These Veggie Tacos
These veggie tacos take total advantage of what is in season. Squash and zucchini are Augusts’s finest, and so easy to find. I tossed the squash and the zucchini, along with diced red pepper and garlic with a basic marinade made with Pompeian’s Robust Extra Virgin Olive Oil, and dried herbs. and The rich, complex and full-bodied flavor of the oil and the herbs get soaked up by the tender veggies which means they taste especially savory and delicious!
How To Make Veggie Tacos
As mentioned above, you want to make sure to allow your vegetable to marinade in a bowl for at least 30 minutes. I sprayed a baking pan with Pompeian’s Organic Extra Virgin Olive Oil Non-Stick Spray and arranged my vegetables in a single layer on the prepared baking sheet (do not wash out the bowl that held the veggies!). Feel free to add extra veggies!! The vegetables will roast for approximately 10-12 minutes in a 375-degree oven. Keep a close eye on the vegetables as oven temperatures vary and vegetables (especially squash) can become mushy very quickly. I roasted my vegetables just until slightly soft. Keep in mind, that if you use different veggies, like sweet potatoes, for example, they will take longer to cook. I would roast those for a few minutes, then layer in the rest of the vegetables. You could absolutely grill these vegetables instead!
I took the bowl that held the marinated veggies and added a few drops of lemon juice and my drained garbanzo beans. This was an easy way to use up every last drop of my tasty marinade while seasoning my beans! I used a potato masher to mostly mash my beans. It is ok if some beans remain whole.
To assemble veggie tacos; layer beans on your corn tortillas and top with the roasted veggies. Top each taco with crumbled feta, chopped fresh basil and a drizzle of balsamic reduction (made with Pompeian’s Balsamic Vinegar).
- 1 small squash, cubed
- 1 small zucchini, cubed
- 1 red pepper, cubed
- 3 cloves, minced garlic
- 2 tablespoons Pompeian’s Robust Extra Virgin Olive Oil
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon salt
- 14 oz can drained garbanzo beans
- Splash lemon juice
- 2 oz crumbled feta
- 1 tablespoon chopped basil
- ½ cup Pompeian’s Organic Balsamic Vinegar
- 6 corn tortillas
In a bowl, combine the chopped vegetables, garlic, olive oil, dried herbs, and salt. Allow vegetables to marinate for 30 minutes.
Preheat the oven to 375 degrees. Spray a nonstick spray. Arrange vegetables in a single layer on the baking sheet and place in the oven (the held the marinated vegetables!). Roast vegetables for 10-12 minutes or until they begin to soften.
Meanwhile, place the balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and allow mixture to simmer until it is thick and syrupy.
Place drained beans in the same bowl that held the marinated vegetables. Sprinkle beans with lemons juice and toss to coat. Mash the garbanzo beans with a potato masher; note, not all of the beans will be mashed.
To assemble, divide the beans and vegetables between the tortillas (warmed according to package direction). Crumble feta cheese over each taco and sprinkle with chopped basil. Drizzle tacos with balsamic reduction.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g