Vegetarian Fajitas

Welcome to Day 3 of Grill Week! If you missed them, here are the links to the other Grill Week recipes we’ve released so far:

Rosemary Chicken Kabobs
Bite-Size Burgers

 For today’s recipe, I want to give a little shout out to my wonderful mother-in-law! I am very lucky to have married into a great family, and I really enjoy when we get to spend time with TJ’s mom and dad. Unfortunately, they both live several states away, and we don’t get to visit as often as we’d like to. When we do get to go stay with his mom though, she always has some awesome meals planned for us. She made these vegetarians fajitas on one of our trips last year, and I instantly loved them. Mexican food is my all-time favorite, and it’s nice to have a healthier fajita option without sacrificing taste.

Ingredients:

• 1 medium-size squash
• 1 medium-size zucchini
• 2 tablespoons olive oil
• 2 whole grain tortillas
• Fajita toppings, as desired

Instructions:

• Slice the squash and zucchini lengthwise into thin slices and place into a small bowl.

• Drizzle the olive oil over the squash and zucchini and season to your liking. (We used Mrs. Dash)
  
• Spray the grill with cooking spray and preheat to high heat.
• Cook the squash and zucchini for about 5 minutes on each side, or until the vegetables are tender.
  
  
• Wrap the tortillas in a wet paper towel and microwave for 30 seconds, so they are easy to wrap.
• To assemble the fajitas, place the squash and zucchini in the middle of a tortilla and top with shredded cheese, salsa, sour cream, or any of your favorite fajita toppings.