Tomatoes Cucumbers Peppers All
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Ontario Greenhouse Vegetable Tacos Dish


Chef Jonathan Collins is a well-known TV chef but he is also a Le Cordon Bleu graduate who has cooked for presidents, prime ministers, celebrities and even royalty. Enjoy his fresh recipe in your home!

Total Time: 40 min Serves 4


Mini Seedless Cucumbers Yellow, Orange and Red Bell Peppers Cocktail Tomato

1 each - red, yellow, orange Ontario greenhouse bell pepper
slice sides close to stem, remove ribs, and thinly slice

4 - Ontario greenhouse on-the-vine tomatoes – cored,
quartered lengthways, seeded, and finely sliced

1/2 - red onion – trimmed, peeled, sliced in half from stem to
root, and finely sliced

4 - Ontario greenhouse mini cucumbers – trimmed,
quartered lengthways, seeded and sliced in half

2 tbsp (30 mL) - extra virgin olive or canola oil
flaked sea salt and fresh ground black pepper to taste
taco seasoning (store-bought), separated

1 pound (450g) - ground beef, chicken, or turkey


Position rack in the center of the oven, preheat to 350°F (180°C).


Arrange peppers, tomatoes, onion, and cucumber in a roasting pan or baking tray, drizzle with oil, season with half of the taco spices, plus salt and pepper. Spread the meat on a second baking sheet and sprinkle with some taco seasoning.


Roast everything for 20-30 minutes, checking and turning half way through. Break up meat and remove any significant excess oil using a large spoon. Roast until meat is cooked and vegetables are nicely browned, or until desired texture. Remove from oven and cool slightly.


Build tacos and finish with extra toppings like shredded cheese, sour cream, salsa, lettuce, fresh cilantro and lime juice.