• Grilled Veggie Tacos

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    September 4th, 2012adminLunch, Vegetables

    You can serve these veggies in bread, on top of a salad, or in a crunchy taco shell. I choose a taco ! Spreading the cheese inside the taco makes for a great bite from start to finish.

    Grilled Veggie Tacos

    Grilled Veggie Tacos

    4 servings (1 serving = 2 tacos)
    230 calories per serving

    Get taco shells and spread the inside with the spread mix – then put in veggies – if more room, add extra chopped lettuce for crunch

    Spread:
    3.5 oz. goat cheese
    ¼ c roasted red peppers
    1 t chopped chives
    1 t liquid from jar of roasted red peppers

    Veggies:
    1 T oil (used in an oil mister, 1 T goes a long way !)
    1 t Kosher salt
    4 large Portobello mushrooms halved
    1 red bell pepper, quartered lengthwise
    1 yellow bell pepper, quartered lengthwise
    1 small eggplant in ¼ inch slices
    4 taco shells
    4 lettuce leaves, chopped
    Pam

    Preheat broiler. Process all the ingredients for the spread in a food processor and then set aside. Spray a baking sheet with Pam and place mushrooms, peppers and eggplant in a single layer on sheet and spray with oil and sprinkle with salt. Broil 8 minutes, turn, then broil another 5 minutes or until tender. Cool for a bit and then slice up. Spread inside of tacos with the cheese mix and then add lettuce and then veggies.

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