Most of us enjoy grilling during the summer months and meat usually plays center stage, but it doesn't always have to. Grilled veggies and fruit is becoming popular as both a side dish and main entrée.
Jen Finger from Whole Foods served up this delicious vegetable fajitas.
1 teaspoon salt 2 zucchini, halved lengthwise.
1 large red bell pepper, cored, seeded and halved.
2 tomatoes, halved.
1 red onion, peeled and thickly sliced.
1/4 cup olive oil.
2 ears fresh corn, husks and silk removed.
1 1/2 cup cooked red kidney beans, rinsed, drained and heated. 1 cup roughly chopped cilantro 1/2 cup mild or medium hot salsa 1/2 cup shredded Monterey jack cheese 1/2 cup sour cream 8 (8-inch) flour tortillas.
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Method: Bring a large pot of water to boil and add salt. Blanch zucchini and bell peppers separately for about 1 minute each. Remove zucchini and bell peppers with a slotted spoon as done and drain well in a colander. Transfer to paper towels.
In a large bowl, gently toss zucchini, bell peppers, tomatoes, and onions with oil. Place oiled vegetables on hot grill, 7 inches above gray flaming coals, if using charcoal. Place corn on the cob on grill at the edge of hottest part of grill. Turn vegetables to ensure grill marks on all sides and cook until just until crisp-tender for zucchini, bell peppers and corn and until tomatoes become slightly soft and heated through, about 6 to 8 minutes.
Meanwhile, preheat oven to 400°F. Wrap tortillas in foil and heat for 3 to 5 minutes, just until warm. Arrange beans, cilantro, salsa, cheese, sour cream, and tortillas for easy serving.
Remove grilled vegetables and slice zucchini, bell peppers and tomatoes into bite-size pieces. Remove corn kernels from cobs and transfer all grilled vegetables to a large platter.
Spoon vegetables onto tortillas, add beans, cilantro, salsa, cheese, and sour cream as desired. Roll up tortillas and enjoy!