Grilled Summer Veggie Tacos

Preheat the oven to 425 degrees Fahrenheit

Line one sheet tray with parchment paper. Cut the zucchini and summer squash in half lengthwise and then cut into 1/4 inch slices so that you get half coin shapes. Add the sliced zucchini and summer squash to the sheet tray lined with parchment paper and drizzle with olive oil, and seasonings. Bake for about 30-40 minutes, flipping halfway through, until the vegetables are tender, slightly browned, and beginning to char on the edges.

Meanwhile, peel and dice the onion. Add to a skillet with 1 tbsp of olive oil over high heat. Cook for 5 minutes, stirring often. Next, add the diced red pepper that has been diced into small cubes. Cook for another 10 minutes, stirring occasionally and turning the heat down if it begins to char. Cut the corn kernels off the cob and add to the pan. Season with salt and pepper. Add 2-3 tbsp of adobo sauce from a can of chipotle peppers packed in adobo (*add the chopped pepper if you want it spicier). Cook on low for another 10 minutes. 

For the sauce:

Add all the ingredients to a food processor. Blend. Taste for seasoning.

To assemble:

Layer the corn mix and roasted veggies on a soft tortilla. Drizzle with sauce, diced avocado and cheese. Enjoy!