Dressing your grilled vegetables up in taco form gives you and your BBQ guests that much more reason to eat more of them! Serve these veggies in a large bowl alongside hot tortillas and guacamole and let everyone DIY.
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4-6 wooden skewers
1/3 cup canola oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 medium zucchini, sliced
1 medium yellow squash, sliced
2 ears fresh corn, husks removed or 1 cup frozen corn kernels
1 cup small mushrooms, stems removed
1 red bell pepper, cut into chunks
1 medium red onion, cut into chunks
12 corn tortillas or whole grain tortillas
1 cup sliced avocado or guacamole
Preheat a grill to medium high heat or oven to 400 degrees.
In a small bowl, combine the oil, spices, salt, and pepper.
Place the sliced zucchini, yellow squash, red pepper chunks, onion, and mushrooms on the skewers, leaving a small amount of space between each slice of vegetable on the skewers.
Use a pastry brush or spoon to lightly coat all of the vegetables with the seasoned oil mixture. Lightly coat the corn with the oil mixture as well.
Place the skewers and ears of corn on the grill and cook for about 20-25 minutes, turning occasionally, until the vegetables are tender and caramelized and the corn is slightly charred. If using the oven, bake for about 25-30 minutes, turning a few times during the cooking time.
Remove the vegetables from the skewers and cut into smaller pieces if desired. Cut the corn kernels off of the ears of corn. Place all vegetables and corn in a bowl and toss to combine them.
Heat the tortillas and top with the roasted vegetable mixture and avocado. Serve with beans on the side.