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 bn Oregano, leaves only chopped
1 teaspoon Salt
1 teaspoon Freshly-ground black pepper
4 Flour Tortillas
1-2 Avocados (depending on size)
Store- Bought Tomatillo Salsa (Green Salsa)
Slice the zucchini and yellow squash lengthwise into wedges. Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.
Preheat the grill.
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
While Vegetable are cooking, dice avocado.
To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Add avocado and drizzle with some of the tomatillo salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.
This recipe yields 4 servings.