Grilled Thai Vegetable Tacos

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GRILLED THAI VEGETABLE TACOS

Grilled vegetable tacos (vegan and gluten free) are completely irresistible and satisfying when tossed in a light peanut sauce and topped with avocado slices. 238 calories and 6 Weight Watchers Freestyle SP.

Ingredients

• 2 small zucchini cut lengthwise into 3/4-inch thick strips
• 1 small yellow squash cut lengthwise into 3/4-inch thick strips
• 1 tablespoon + 2 teaspoons olive oil
• 1 red bell pepper seeded & quartered
• 1/4 red onion peeled & cut in half through the root
• 6 white corn tortillas
• 3/4 avocado cut into 12 slices
• 1/4 cup minced cilantro

The Peanut Sauce:

• 3 tablespoons natural peanut butter
• 3 tablespoons warm water
• 2 tablespoons low sodium soy sauce or tamari for gluten free
• 2 teaspoons rice vinegar
• 2 teaspoons grated ginger
• 1 teaspoon honey or agave nectar agave for vegan
• 1/2 teaspoon chili garlic sauce

Instructions

• Preheat the grill to medium-high heat. Lightly brush with vegetable oil.
• Lay the zucchini and yellow squash strips on a baking sheet in a single layer. Brush on both sides with 1 tablespoon of the olive oil.
• Place the red bell pepper and onion in a medium bowl. Gently toss with the remaining 2 teaspoons of olive oil.
• Grill the vegetable until just tender, 4 to 5 minutes per side for the zucchini and yellow squash, 3 minutes per side for the onion and 2 minutes per side for the red bell pepper.
• Cut the zucchini, yellow squash and red pepper into ½-inch chunks. Cut off the root ends of the onions and cut the layers in half.
• Place all of the vegetables in a large bowl and toss with 3 tablespoons of the peanut sauce.
• Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
• Using 1 tortilla per taco (use an extra if you're worried about them falling apart), divide the vegetables evenly between the tacos and top each with 2 teaspoons of peanut sauce, 2 slices of avocado and a sprinkle of cilantro.

The Peanut Sauce:

• In a small bowl, whisk together the peanut butter, water, soy sauce and rice vinegar until smooth.
• Stir in the ginger, honey and chili garlic sauce.

This article and recipe adapted from this SITE

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