Although this recipe calls for cooking on the grill, it can be made just as easily on a grill pan.
Courtesy of The Big Book of Barbecuing & Grilling, published by Hearst Books/Sterling Publishing 2007.
2 red and 2 yellow bell peppers, quartered
3 zucchini, sliced diagonally
2 eggplants, sliced diagonally
6 oz baby corn, halved lengthwise
3 fresh, mild red chiles, quartered
6 tablespoons olive oil
juice of 1 lime
2 tablespoons chopped mixed fresh parsley, oregano, thyme
freshly ground black pepper
Avocado and Tomato Salsa
1 large avocado, pitted and finely chopped
3 tablespoons lime juice
1/2 fresh, hot red chile, seeded and minced
1 vine-ripened roma tomato, seeded and diced
1/2 red onion, finely diced
handful of fresh cilantro leaves, chopped
18 small flour tortillas
1. Put all the vegetables, including the chiles, into a large bowl. Mix together the olive oil, lime juice, herbs, and black pepper. Stir into the vegetables, then cover and let marinate for about 4 hours, stirring occasionally.
2. Meanwhile, make the salsa by tossing the ingredients together. Cover and chill for 30 minutes.
3. Lift the vegetables from the marinade and grill on an oiled rack until softened and lightly charred. Remove the vegetables as soon as they are done, put into a bowl, and cover with plastic wrap.
4. Meanwhile, warm the tortillas at the side of the grill rack for 30 seconds on each side.
5. When the chiles are cool enough to handle, chop them.
6. Divide the vegetables and chiles among the tortillas. Top with avocado salsa, spoon on some sour cream, and fold over. Serve with cilantro and lime wedges.
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