Grilled summer veggie tacos

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Today I did something I’ve always wanted to do.

I had the day off, and I went for a long run on the lake with friends (yes, I made them all get up before they had to go to work and run with me – I’m a great friend like that). When it was over, I was hot and disgusting. So I jumped in the lake. It was glorious.

I can’t tell you how many times I’ve wanted to jump in the lake during a run, but somehow the opportunity never presented itself. Now, am I past the threshold at which one can bare her midriff in sports bra and shorts and jump in the lake? Most definitely. But I wasn’t about to get my tank top wet too, and the only person watching was an octogenarian who thankfully judged me in silence. Afterwards, I went to Starbucks and ordered a huge iced tea with seaweed in my hair. Even less romantic was the soggy bus ride home. But by then I had snacks so I didn’t care.

When I got home, my dear neighbor promptly told me about the seaweed, because she’s one of those people who is always like “well, I wouldn’t want you walking around like that!”. Which, don’t get me wrong, I appreciate most of the time (e.g. spinach in teeth before a big meeting). But when I’m about to walk in my house, I say just let me go on with my bad self, even if I look like the little mermaid.

Anyway, I think this ridiculous story is a vessel for this recipe, which I polished off the other night. If you have some summer veggies to get rid of, I highly recommend:

Grilled summer veggie tacos, serves 2 with leftovers

Go get:
-2 ears of corn
-cherry tomatoes (I used about a dozen, but that’s because the Huz still hasn’t realized that tomatoes are the best things ever. Not sure what’s taking so long)
-1 bunch slim asparagus
-1/4 cup goat cheese crumbles
-corn tortillas
-balsamic vinaigrette dressing (I made my own, see recipe below)
-Olive oil for cooking veggies

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Let’s do this:
Prep the veggies by cutting the corn off the cobs, slicing your tomatoes in half, and trimming the asparagus.

Start up your grill and heat it to medium. Spray the veggies with olive oil and put them in your grill pan (you can also use tin foil if you don’t have a grill pan). Here the veggies are on the grill:

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Once the veggies are cooked and charred a little, remove them from the heat and turn the burners off. Throw your tortillas on the grill to warm while the veggies cool a little.

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Remove the tortillas from the grill and arrange the veggies in the tortillas. Top with goat cheese crumbles and balsamic vinaigrette. Enjoy!

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Lazy girl’s balsamic:
-1/4 cup balsamic vinegar
-1/4 cup olive oil
-1 garlic clove, minced
-1 t maple syrup
-1/4 t salt
1/4 t pepper

Combine all the ingredients in a small bowl and whisk until combined.

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2 thoughts on “Grilled summer veggie tacos

  1. […] the amount of Mexican food on this blog, you might think I have some Latin roots. That is, unless you have ever […]

  2. […] at it again with the Mexican/Spanish/Latin food. Must be Cinco de Mayo – I just can’t help myself! I think […]

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