Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.
Special Diets:
Ingredients
Method
Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine.
Cover and chill.
Preheat grill to medium heat.
In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic.
Add bell pepper, squash, zucchini, eggplant and onion and toss to coat.
Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total.
Transfer to a platter as done.
Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total.
Place one tortilla on each of six plates and top with vegetables, salsa and avocado.
Garnish with lime wedges and serve.
Nutritional Info
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.