A quick trip to the store yielded a good crop of delicious vegetable goodness. In light of that some veggies tacos were made (see SeÃ±or Choppington’s Guacamole for a pic). This quick and easy to do recipe is perfect for those who don’t want to spend too much time cooking, its mostly prep work. For this dish it really is the zest and the nopales that make it delicious.
1 yellow squash
2 nopales pads (prickly pear cactus pads), make sure to clean them real good
2 red bell peppers
1 poblano pepper
1 purple onion
1-2 garlic cloves
the zest of 1 lime
the zest of half a lemon
1 lemon juiced (yields about a 1/4 cup)
kosher salt and course ground black pepper
Halve the zucchini and squash, then slice into 1/4″ pieces. Chop the nopales into 1/2″-1″ squares. Chop the poblano into 1/2″ squares.Â Chop the bell peppers and onion into 1″ pieces. Rough chop the garlic. Throw everything into a grill basket, lightly coat with olive oil, add the lemon juice. Lastly add in the lime and lemon zest and salt and pepper to taste. I recommend about a tsp of both salt and pepper. Grill until veggies are thoroughly cooked. We use a charcoal grill so grill temps and settings are a mystery to me, but basically when the coals are nice and glowing grey it takes about 10-15mins.