26 Jun Grilled Veggie Tacos or Burritos
3 cups mixed veggies. We used asparagus, sugar snap peas, spring onions, tomato, red peppers and a jalapeno, but use whatever veggies are in season. Zucchini, corn and tomato would be nice.
1 tablespoon olive oil
Fresh tortillas, corn or flour
Wrap the tortillas in foil, and heat them in the oven at 300 degrees. Fire up the grill, to 400 degrees. Slice the veggies to approximately the same size for uniform cooking time, then combine on a cookie sheet, with sides. Drizzle oil and sprinkle salt and pepper. Stir to coat with oil and seasonings. Using a vegetable grill pan, or a cast iron skillet, stirfry or grill the veggies. They should be a bit crispy on the inside.
Fill the tortillas with the veggies. Add salsa and crème fraiche, or sour cream. Enjoy!