Tags
gluten free, grilled, Mexican, summer, tacos, vegetable, vegetarian
Are you seeing a trend in these posts? That I no longer seem to use my kitchen? Or that I love to use seasonal ingredients? Fresh ingredients mean lower prices and the best of flavors.
One Year Ago: Simple Greek Salad
Grilled Vegetable Tacos
- 1 yellow squash
- 1 zucchini
- 1 red onion
- 1 red bell pepper
- 8 baby portabello mushrooms
- 2 cloves of garlic
- 1 canned chipotle pepper, finely diced.
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper
Slice the squash and zucchini lengthwise (not into rounds) about 1 cm thick. Slice the onion about 3 cm thick. Quarter the red bell pepper. Grill the squash, zucchini, red onion, red bell pepper, and mushrooms to desired done-ness. Chop into bite sized pieces.
In a skillet, saute the chipotle pepper, cumin, chili powder, salt and pepper in the olive oil. When fragrant, add the vegetables and saute the vegetables. Serve with guacamole and sour cream.
This is one of my regular favorites. Any veggies work. And of course, avocado is the best finish. I love the portabello idea. This would give them a bit more substance.
I am going to add this recipe to my rotation too!