As mentioned in my last newsletter, Clover and I are currently on a cross-country road trip! So I’m coming at you with a quick little culinary dispatch from the Camry. After over a week of eating on the road, including a lot of heavy and meat-centric restaurant meals, both of us were starting to feel like gout was imminent. We were both craving some wholesome vegetarian fare. I knew that the place we’d booked for Bryce Canyon would have a microwave and access to a grill, but no full kitchen. This veggie taco situation is what I came up with for one of our dinners there, and it was so damn good that I thought I would share it with the people. I specifically chose components that would hold up decently in a hot car for a full day, as our cooler ice packs had melted and we were grocery shopping before a long day of driving.
We both felt so satisfied and nourished eating this after a long day of hiking! Highly recommend for any situation where you are trying to make dinner on the grill, whether at home, in a park, or halfway across the country from home. And it would work well for any gathering of lesbians, as it is naturally gluten free and vegetarian, and easily made vegan. This is barely even a recipe - more just an idea for slapping together a quick, flexible, and inexpensive meal while camping or traveling that will make you feel good. <3
Veggie Tacos on the Grill
Ingredients:
Corn tortillas
Vegetables (we had zucchini, mushrooms, and broccoli, but peppers, onions, or sweet potato slices would also be good)
Olive oil and salt (I brought a baggie of kosher salt on the road with us which was indeed the move), plus spices if you want (cumin would be nice, as would Tajin)
Cheese (we had deli sliced pepper jack, but cheddar would’ve also been good, sliced or shredded)
Refried beans
Salsa (whatever you like, we had store bought salsa verde and it was ok)
Other toppings (we had avocado and chopped onion - hot sauce, lime, olives, cilantro and/or sour cream would have all been welcome, but we were keeping our grocery haul minimal)
Process:
Heat your grill to medium-high heat if it’s gas, or get your charcoal going. Chop vegetables into large chunks for grilling. I chopped the zucchini in half around the middle and then cut each half into three thick planks to char on the outside and stay juicy inside. Broccoli is good in large florets, and cremini mushrooms get cut in half. You want everything large enough not to fall through the grates and to get a nice char without totally burning to a crisp. Toss or drizzle everything with a little oil and a generous sprinkle of salt, plus any spices you’re using. Grill until you have a nice brown crust and some bubbling spots on the zucchini, get the broccoli nice and charred, and mushrooms should be darkened and look/feel juicy. Follow the same principles for any other veg that you’re grilling.
Once your veggies are ready, lay your corn tortillas on the grill, turning down the heat to medium-low if it’s gas. Grill for two mins or so until the underside has brown spots and then flip ‘em. Put cheese slices or sheds on top to melt while the other side grills. We microwaved our beans, but if you’re doing it all on the grill you can put a scoop of beans on each tortilla to heat as well. Cover the grill to melt the cheese and heat the beans, and give it two or so more minutes. Once the cheese is bubbling and beans are heated, pull the tortillas off and fill them with the vegetables, salsa, and toppings and fucking devour.
Here’s one more bonus pic of me and Clover at Bryce Canyon being in love at the sunrise! The random man who took this pic told us to kiss and he was right!
Love u all XO!