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Grilled Summer Vegetable Taco

 
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We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Yield

12

servings

Prep

10

min

Cook

12

min

Ready

25

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 smalll zucchini
slice into 1/2-inch slices lengthwise, or 1 medium
*
2 small yellow summer squash
slice into 1/2-inch slices lengthwise, or 1 medium
*
1 medium red onion
peeled and quartered, leave the ends on
1 large fennel bulb
tough layers removed, and fronds reserved, cut into large chunks
*
2 large sweet bell peppers
any color, seeded and cut into large chunksls
*
1 ½ cups cherry tomatoes
or grape tomatoes, halved
5 tablespoons olive oil
divided
2 tablespoons red wine vinegar
or raspberry vinegar
salt and black pepper
to taste
*
1 small garlic cloves
minced
*
24 each corn tortillas (6-inch)
or as needed, warmed up in the pan
*
¾ cup feta cheese
crumbled
cilantro
leaves, freshly chopped
*
salsa
as needed, homemade or store-bought, optional
*
sour cream
as needed, optional
*

Directions

Preheat the grill.

Line all the prepared vegetables onto large baking sheets.

Brush with 2 to 3 tablespoons of olive oil on all sides, season with salt and pepper.

Put on the grill, about 6 to 12 minutes, half way through the grilling, turn the vegetables once with tongs.

Onions, zucchini and summer squash need 3 to 4 minutes per side; bell peppers need about 5 minutes per side; and the fennel needs about 6 minutes per side.

Remove the grilled vegetables from the grill onto the baking sheets.

Let cool enough to handle, cut them into slices, strips or larger pieces as you wish.

While the vegetables are grilling, mix together the remaining olive oil, vinegar, salt and pepper to taste in a large bowl.

Add the grilled and sliced vegetables into the large bowl with dressing.

Toss until well coated.

Place enough vegetables into the warmed tortillas, sprinkle some feta cheese and cilantro over.

Serve with salsa and sour cream if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 8579% of calories from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 108mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 7%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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