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Zucchini Tacos



Category

Main dishes

Source

Recipe from Susan Nye's Around the Table

Link

http://www.susannye.wordpress.com

Description

Does your family practice Meatless Monday or have some vegetarians in it? Try this tasty recipe that's bursting with flavor.

Number of Servings

Serves 4

Ingredients

1 T. balsamic vinegar
1 clove garlic, minced
1 tsp. minced jalapeno or ancho chili
1 tsp. cumin
Kosher salt to taste
1-2 T. olive oil
1 small red onion, halved and cut in thin wedges
1 bell pepper (red or yellow), seeded and sliced in thin wedges
1-2 zucchinis, trimmed and sliced on the diagonal
4 small flour tortillas
Garnish: Queso Fresco and Pico de Gallo (recipe follows)

Preparation - Directions

Put vinegar, garlic, chili, cumin and olive oil in a bowl, season with salt and stir to combine. Add onion and pepper and toss to coat. Add zucchini and toss again.

Place zucchini on grill and cook until just tender, 2-3 minutes per side.

Transfer onion and peppers to a grill basket and place on grill. Stirring a few times, grill vegetables until tender-crisp, 3-5 minutes.

Wrap tortillas in foil and, turning once, warm on the grill for about 2 minutes.

To serve: place tortilla on each plate, top with zucchini, onion and pepper, and garnish with Pico de Gallo and sprinkle on Queso Fresco.

Pico de Gallo   

Makes 1 cup

1 T. fresh lime juice
1 T. extra-virgin olive
1 small clove garlic, minced
1 scallion, thinly sliced
1 tsp. or to taste thinly sliced ancho chili
Kosher salt to taste
About 8 oz. cherry tomatoes, chopped
1 T. roughly chopped cilantro leaves
1 T. roughly chopped mint leaves

Put vinegar, olive oil, garlic, scallion and chili in a bowl, season with salt and whisk to combine. Add tomatoes, sprinkle with cilantro and mint; toss to combine.

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