Grilled Summer Vegetable Taco

Name: Grilled Summer Vegetable Taco
Yield: 12
Cuisine: Fusion
Ingredients: zucchini; yellow summer squash; red onion; fennel bulb; sweet bell peppers; cherry tomatoes; olive oil; red wine vinegar; salt and black pepper; garlic cloves; corn tortillas (6-inch); feta cheese; cilantro; salsa; sour cream

Submitted by happyzhangbo

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

Ingredients

SMALLL ZUCCHINI
slice into 1/2-inch slices lengthwise, or 1 medium *

SMALL YELLOW SUMMER SQUASH
slice into 1/2-inch slices lengthwise, or 1 medium *

MEDIUM RED ONION
peeled and quartered, leave the ends on

LARGE FENNEL BULB
tough layers removed, and fronds reserved, cut into large chunks *

LARGE SWEET BELL PEPPERS
any color, seeded and cut into large chunksls *

1 ½

CUPS CHERRY TOMATOES
or grape tomatoes, halved

TABLESPOONS OLIVE OIL
divided

TABLESPOONS RED WINE VINEGAR
or raspberry vinegar

SALT AND BLACK PEPPER
to taste *

SMALL GARLIC CLOVES
minced *

EACH CORN TORTILLAS (6-INCH)
or as needed, warmed up in the pan *

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.