Summer is coming and so are the delicious fresh vegetables that are part of the season. Summer squash is some of my favorites. From Delish.com.

Ingredients
2 medium yellow squash, cut into half pieces (5-6 cups)

2 medium zucchini, cut into half pieces (5-6 cups)

2 Tablespoons extra virgin olive oil

Kosher salt

3 small shallots, very thinly sliced

1 cup red wine vinegar

2 Tablespoons sugar

1/2 teaspoon za’atar

1/4 cup tahini

2 Tablespoons chopped fresh parsley

2 Tablespoons fresh lime juice

1 teaspoon smoked paprika

1/2 teaspoon granulated garlic

8 (6 inch) corn tortillas

1/2 cup homemade or store bought hummus

Instructions
Preheat oven to 450 degrees. On a baking sheet, toss squash and zucchini with oil; season with salt. Roast squash, stirring halfway through, until softened and beginning to caramelize, 25 to 30 minutes. 

Place shallots in a small heatproof bowl. In a small saucepan over medium heat, combine vinegar, sugar, and za’atar; season with salt. Cook, stirring occasionally, just until liquid is hot and you see steam coming off the top (it doesn't have to come to a simmer). Pour over shallots. Let sit 10 to 15 minutes. 

In a medium bowl, combine tahini, parsley, lime juice, paprika, and granulated garlic; season with salt. Whisk in 4 to 5 tablespoons cold water until a thin, smooth sauce forms. 

During the last 5 minutes of roasting, place tortillas on a sheet tray or wrap in foil. Bake until warmed through and pliable.

Spoon 1 tablespoon hummus in the center of each tortilla. Top with squash and shallots. Drizzle sauce over tacos to taste.