From craving to table
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, combine the eggplant, bell pepper, zucchini, onion, garlic, oregano, paprika, salt, pepper, and olive oil. Toss until the vegetables are well coated.
- 3
Spread the vegetable mixture evenly on the prepared baking sheet.
- 4
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
- 5
While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 6
Once the vegetables are done, remove them from the oven and let them cool slightly.
- 7
To assemble the tacos, spread a generous layer of hummus on each tortilla, top with the roasted vegetables, sprinkle with parsley and feta cheese, and finish with a squeeze of lemon juice.
- 8
Serve the tacos warm with lemon wedges on the side.