Middle East Vegetable Tacos Recipe
The vegetable mixture also taste great served over strands of spaghetti squash or pasta.
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Ingredients
- 1 tablespoon olive or vegetable oil
- 1 medium eggplant (1 lb), peeled and cut into 1/2-inch cubes
- 1 medium red bell pepper, cut into 1/2-inch strips
- 1 medium onion, cut into 1/2-inch wedges
- 1 can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained
- 1/4 teaspoon salt
- 1 container (8 oz) refrigerated hummus
- 12 taco shells
- Plain yogurt or sour cream, if desired
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