Source: Eating Well | Serves: 4 | Time: 30 min
Changes: kebabed the veggies (except for the corn) to make grilling easier; use dried oregano; replaced zucchini with yellow squash because my next dinner is zucchini soup (variety is the spice of life); used a flavored EVO; replaced sour cream with avocado cream
Ingredients
1 lemon, zested then halved or quartered
1 clove garlic, grated
1 tsp dried oregano
½ teaspoon ground pepper
⅛ teaspoon salt, divided
1 ear #corn, husked
1 medium yellow #squash, trimmed and cut into chunks
½ small red onion, cut into chunks
1 medium red bell pepper, cut into chunks
8 ounces halloumi cheese, cut into chunks
8 corn tortillas
Avocado cream, to serve (blend up an avocado with plant milk, cilantro, and lime juice to taste)
Instructions
Preheat grill to medium-high.
Zest half the lemon into a large bowl. Stir in oil, garlic, oregano, ground pepper and a pinch of salt.
Skewer the yellow squash and onions together. And then skewer the bell pepper, halloumi, and lemon together. Generously brush the marinade on top of the skewers and the husked corn.
Grill the corn, yellow squash and onion, flipping frequently, until tender and charred in spots, 8 to 10 minutes. Grill the bell pepper, halloumi and lemon halves, flipping once halfway, until browned, 2 to 4 minutes. Grill tortillas, flipping once halfway, until lightly charred, about 1 minute.
Transfer the vegetables, halloumi and lemon to a cutting board. Cut the corn kernels off the cob. Coarsely chop the zucchini, onion, bell pepper and halloumi.
Slather some avocado crema on the tortillas. Pile the veggie mix on top. Enjoy!