By far my favorite thing about summer is the vast bounty of vegetables available. Everything tastes so much better when it is picked fresh instead of harvested and then trucked in.
This year, I found a CSA to join and have been enjoying the farm fresh vegetables. One unexpected outcome from it is the challenge to my culinary skills, by trying to find different ways to prepare vegetables.
On the last share, I got 6 (6!) decent sized summer squash. The hubs isn’t a huge fan of squash, but I certainly am! I set out to find a unique way to serve it, and I think I hit it out of the park with these grilled summer squash tacos!
Grilled Summer Squash Tacos
2 summer squash, cut into 2.5" spears
1 TBS Trader Joe’s BBQ Rub and Seasoning with Coffee and Garlic.
1/2 TBS olive oil
tortillas - I used whole wheat/corn
refried black beans, warmed
Toss the squash spears with olive oil and bbq rub. Grill until tender-crisp.
Make the tacos:
Spread black beans on a tortilla, top with guacamole. Layer on squash, cabbage, salsa and carrots.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!