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| 2 | Zucchini; trimmed |
| 2 | Yellow squash; trimmed |
| 2 | Red bell peppers; cored, seeded, |
| | And cut in quarters |
| 1/4 Tasse | olive oil |
| 2 Esslöffel | garlic minced |
| 1 Bund | Oregano; leaves only, chopped |
| 1 Teelöffel | salt |
| 1 Teelöffel | black pepper freshly ground |
| 4 | Flour Tortillas; see * Note |
| 1 Tasse | Avocado Corn Relish; see * Note |
| 1/2 Tasse | Tomatillo Salsa (Green Salsa); see * Note |
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* Note: See the "Flour Tortillas", "Avocado Corn Relish" and "Tomatillo Salsa (Green Salsa)" recipes which are included in this collection.
Slice the zucchini and yellow squash lengthwise into wedges. Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate. Preheat the grill. Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring. To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side. This recipe yields 4 servings.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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