“So my postings have been pretty scarce lately but with Summer in full swing I find my life gets a little hectic. Sound familiar? Gone are the slow dark days of Winter where we get to take advantage of quiet evenings at home. Now there is plenty to do outdoors including necessary summer chores such as gardening as getting much needed projects done around the house. As we find our life picking up the pace and the temperatures rising, we also start craving simple, lighter meals. I have quite a few postings that I need to add but this one seemed right for the moment. It comes together in just a few minutes and it’s pretty versatile so you can use what you have on hand. I do think bell peppers are a must but everything else can be substituted. My favorite pairings are red and green bell peppers, zucchini and onion or leeks. If you like mushrooms they also go great in here. Have some fresh corn? Add it! This is the perfect way to use veggies sitting around all lonely-like in the refrigerator. And the best part is–just about everything tastes better grilled. I like to use my stovetop griddle or grill pan but if you’re BBQ’ing that will work too. Just make sure you grill them some tinfoil or a solid surface. If you really want to make it easy, heat the oven to 400 degrees and just throw the veggies in a oiled casserole dish to roast for about 15-20 minutes (make sure to turn them halfway through). I do prefer the taste you get when you grill these on the stove or outside. You get that nice grilled flavor that really makes these quite lovely. Whatever you decide, just keep it simple so you can go back to having fun.”
- 1 medium leek, cut lengthwise in quarters then in thin slices OR 1 medium onion, peeled and sliced in whole rounds (like onion rings)
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1-2 small zucchini, sliced thin
- Any other veggies you have on hand (fresh corn, mushrooms, green onions)
- 1 small tomato, seeded and diced small
- salsa, your favorite one
- cilantro (optional)
- guacomole (optional)
- Vegan sour cream (optional)
- corn torillas (I like the artisan style ones)
- Heat a griddle or grill pan to medium. Add in a few tablespoons of olive oil. Add in leeks or onions and grill until tender and slightly browned. (If you have a large grill surface to work from, add the other veggies below in step 2 after the leeks/onions have been cooking for about 3 minutes. If you don’t then finish off the onions and then set them aside so you can grill the rest of the veggies.)
- Add more oil if necessary and add veggies in single layer and grill until tender and browned in areas. If you need to grill in batches I’d recommend you start with the peppers as they take the longest. Then you can quickly set them aside on a plate while you finish with the zucchini and any other tender veggies you have.
- Remove the veggies from the grill/griddle and quickly set the tortillas on it. Flip after 20-30 seconds and warm the other side. Remove from heat.
- Add an even amount of veggies to each tortilla, top with diced tomato, and serve with cilantro, vegan sour cream, guacomole and salsa.
Footnotes: I really like grilling these on a LARGE stovetop or electric griddle as pictured below. That way it keeps it super simple and you can likely grill ALL the veggies at the same time without having to do it in batches. Start the onions and peppers first, then after 3 minutes or so add the other veggies to the griddle too.
If you are using zucchini, your mandolin comes in really handy here. You can slice the whole thing in a just a few seconds and come out with really thin slices.
I love sauces and garnishes, but the flavor of these grilled veggies is so good, I really like to keep the extra sour cream, guacomole and salsa to a minimum. I put very little on otherwise it drowns the fresh grilled flavor of the veggies.
If you want to make this even more hardy, add in some black beans or rice. I personally like this simple dish with just the veggies as it’s something different from your everyday Mexican.
We like these fresh so I only make enough for the meal at that time. However, I cut up extra veggies when I am doing all my chopping and then pop them in the refrigerator for the next day. This is great to make on a Friday night. If you cut up some extras then you can cook them up Saturday for lunch. Just take out the sliced veggies, heat up the griddle and you have lunch in under 10 minutes.
Use a large stovetop or electric griddle so you can make this super easy on yourself and grill all the veggies at once. Start with the onions and peppers first then add in the zucchini as they won’t take quite a long to cook.
You really want to get that browning going like you do on a grill–that’s what gives these a summery delicious taste!
Cut up extra veggies so you can pop them in the refrigerator and make these again for lunch or dinner the next day. Your veggies will be all ready to go and you’ll have a delicious meal in just a few minutes.