Total Steps
11
Ingredients
11
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 2 Zucchini, trimmed
- 2 Yellow squash, trimmed
- 2 Red bell peppers, cored, seeded, and cut in quarters
- cup Olive oil
- 2 tablespoons Minced garlic
- 1 bunch Oregano, leaves only, chopped
- 1 teaspoon Salt
- 1 teaspoon Freshly-ground black pepper
- 4 Flour Tortillas
- 1-2 Avocados
- Store-Bought Tomatillo Salsa (Green Salsa)
Instructions
Step 1
Slice the zucchini and yellow squash lengthwise into wedges. Core, seed, and cut the red bell peppers into quarters.
Step 2
In a large bowl, toss the sliced zucchini, yellow squash, and red bell peppers with the olive oil, minced garlic, chopped oregano, salt, and freshly-ground black pepper.
Step 3
Let the vegetables marinate for at least 1 hour.
Step 4
Preheat the grill.
Step 5
Grill the marinated vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
Step 6
While the vegetables are cooking, dice the avocado.
Step 7
Briefly warm the flour tortillas on the grill to make them pliable.
Step 8
Spread the warmed tortillas on a counter. Divide the grilled vegetables and place them in a strip down the center of each tortilla.
Step 9
Add the diced avocado and drizzle with some of the tomatillo salsa, being careful not to over-sauce.
Step 10
Fold the bottom quarter of each tortilla up, then roll from the side into a cylinder.
Step 11
Serve the burritos immediately with the remaining salsa on the side.