Roasted Veggie Taco Recipe
- 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.