4 medium zucchini and/or yellow summer squash, quartered lengthwise
1 medium eggplant, cut in ½” (lengthwise)
1 large red onion, cut in ½” (lengthwise)
2 T olive oil
16 (4-6” toasted corn tortillas)
8 oz sour cream
1 c crumbled queso fresco cheese
Brush zucchini or squash, eggplant, and onion with olive oil; season with salt and black pepper. Grill vegetables on medium heat till tender. Cut vegetables in pieces.
Serve the grilled vegetables with salsa, toasted tortillas, sour cream, cheese, avocado, and cilantro.
Time: 30 minutes Makes: 8 servings