Grilled Chicken and Roasted Veggie Tacos

• Ovenproof dish
• Vegetable grate or heavy-duty foil
• 1 1/2 lbs boneless skinless chicken breasts (see Notes) 750g
• 4 tbsp olive oil 60 mL
• Kosher salt and freshly ground black pepper
• 1 zucchini, cut in half lengthwise
• 1 yellow summer (zucchini) squash, cut in half lengthwise
• 1 onion, cut into 1/4-inch (0.5 cm) rings
• 1 red bell pepper, cored and cut in half
• 3 thick asparagus spears, trimmed
• Juice of 1 lemon
• 2 tbsp minced fresh basil 30 mL
• 8 6-inch (15 cm) corn tortillas, skillet-warmed (see Notes)
• 1 cup shredded Mozzarella cheese 250 mL

1. Preheat greased barbecue grill to medium-high
2. Preheat oven to 200F (100C)
3. Coat chicken with 2 tbsp (30 mL) of the oil.
4. Season with salt and pepper to taste.
5. Grill chicken, turning once, until no longer pink inside, 6 to 8 minutes per side.
6. Transfer to a cutting board and let chicken stand for 6 to 8 minutes.
7. Cut chicken into bite-size pieces.
8. Transfer to ovenproof dish and keep warm in preheated oven.
9. Coat zucchini, squash, onion, bell pepper and asparagus with remaining 2 tbsp (30 mL) of oil.
10. Place vegetables in vegetable grate or on foil on grill.
11. Grill, turning once, until vegetables are tender-crisp, 4 to 6 minutes per side.
12. Transfer to a cutting board and cut into bite-size pieces.
13. In a large bowl, combine chicken and vegetables and toss with lemon juice and basil.
14. Season with salt and pepper to taste.
15. To build tacos, divide chicken mixture equally among tortillas.
16. Top with cheese.
17. Fold tortillas in half.

ovenproof, vegetable grate, chicken breasts, olive oil, kosher salt, zucchini, yellow summer, onion, red bell pepper, lemon, fresh basil, corn tortillas, mozzarella cheese

Taken from www.cookstr.com/recipes/grilled-chicken-and-roasted-veggie-tacos (may not work)