Roasted Brussels & Grilled Veggie Tacos

• Spicy Ranch Sauce
• 1 cup Pure Kraft Refrigerated Ranch Dressing
• 2 Tbsp. hot pepper sauce
• Roasted Brussels Sprouts
• 1 gal. Brussels sprouts, separated into individual leaves
• 2 Tbsp. vegetable oil
• 1/2 tsp. kosher salt
• Veggie Mix
• 1 qt. grilled zucchini, medium diced
• 1 qt. grilled yellow squash, medium diced
• 1 qt. grilled portobello mushroom caps, medium diced
• 2 tsp. fresh oregano leaves
• 2 tsp. adobo seasoning
• Cilantro-Onion Topping
• 1/2 cup red onions, shaved
• 2 Tbsp. fresh cilantro leaves
• Taco assembly
• 24 each flour tortillas (6-inch)
• 1-1/2 cups Kraft Shredded Monterey Jack Cheese
• 24 slices avocado slices
• 3 cups jicama, peeled, julienned

1. Spicy Ranch Sauce: Mix ingredients until well blended.
2. Refrigerate until ready to use.
3. Roasted Brussels Sprouts: Toss ingredients until evenly coated.
4. Spread onto parchment paper-lined half sheet pans.
5. Bake in 300 degrees F (150 degrees C) standard oven 15 min.
6. or until crisp.
7. Veggie Mix: Toss ingredients; set aside.
8. Cilantro-Onion Topping: Toss ingredients; set aside.
9. For each serving: Heat 1 tortilla.
10. Fill with 1/2 cup (125 mL) Veggie Mix, 1 tsp.
11. (5 mL) Cilantro-Onion Topping, 1 Tbsp.
12. (15 mL) cheese, 1 avocado slice, 1/2 cup (125 mL) Roasted Brussels Sprouts and 2 Tbsp.
13. (30 mL) jicama.
14. Drizzle with 2 tsp.
15. (10 mL) Spicy Ranch Sauce or serve sauce on the side.

hot pepper sauce, brussels, brussels sprouts, vegetable oil, kosher salt, veggie mix, grilled zucchini, grilled portobello mushroom caps, fresh oregano, cilantro, red onions, fresh cilantro, flour tortillas, cheese, avocado, jicama

Taken from www.kraftrecipes.com/recipes/roasted-brussels-grilled-veggie-tacos-164924.aspx (may not work)