Categories: Burrito, Vegetables

Ingredients

• 2 zucchini, trimmed and sliced lengthwise into wedges
• 2 yellow squash, trimmed and slice lengthwise into wedges
• 2 red bell peppers, cored, seeded and cut into quarters
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 bunch oregano, leaves only, chopped
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 4 flour tortillas
• 1 cup Avocado Corn Relish
• 1/2 cup Tomatillo Salsa

Directions

1. Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let it sit at least 1 hour to marinate.

2. Preheat the grill.

3. Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.

4. 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. Top with the avocado corn relish and drizzle with some of the tomatillo salsa. 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.

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