Jun 122011
 
Remember how I mentioned that most Florida farms are ending their farm shares for the summer?  Well there is one farm that is not only growing cucumbers, zucchini, squash, tomatoes and peppers, but giving her produce away to the homeless.  Talk about paying it forward!  I definitely see some great things coming her way in the future.
Wendy, from Wendy’s Organically Grown Herbs, told me this when I mentioned my mom and I would love to buy some of her produce which is when she told me most of the crop has been given to help those in need but she would drop off some of her fresh veggies and canned goods to me for free. 
Pictured here are some of her juicy tomatoes tucked into the taco, sweet summer squash and fresh zucchini that I simply seasoned up and grilled to pair with my super simple tacos that my whole family, even my daughter (who is allergic to everything) could enjoy.
A special thanks to Wendy’s Organically Grown Herbs.  Please visit her site to find the benefits of fresh herbs, how to use them to make home-made gifts and even how to attract butterflies and hummingbirds!
Easy Tacos with Fresh Grilled Vegetables
Makes 8 tacos

Ingredients

Taco
1 lb lean organic, grass fed, free range ground beef (say that three times fast)
1 packet low sodium taco seasoning
1 small onion, chopped
1 Tbsp olive oil
1 pkg non GMO organic corn taco shells (8 taco shells)
Toppings of choice
Salsa
Sour cream or Non-fat Greek yogurt
Organic Mexican blend shredded cheese
Tomatoes and Lettuce

Veggies
1 large zucchini, sliced
2 small summer squash, sliced
2 small Japanese eggplant, sliced lengthwise
4 ears bi-color sweet corn, shucked
olive oil spray
Seasoning of choice (I used Tony Chachere’s)

Directions

1. Heat 1 Tbsp of olive oil in a pan to medium high heat.  Sauté the onion until softened, about five minutes.  Add the beef and, using a wooden spoon, break it up to brown.  Drain the fat then return to the pan and add the seasoning to package directions.  Add beef to taco shells and top with toppings of choice.

2. Meanwhile, preheat grill to medium high; spray all sides of veggies with oil and season with desired seasonings.  Grill first side about 5 to 7 minutes or until grill marks appear, flip and grill an additional 5 to 7 minutes or until cooked to desired doneness.

Per taco without toppings or veggies
Nutrition Facts

8 Tacos
Amount Per Taco
Calories 219.5
Total Fat 14.9 g
Saturated Fat 4.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 5.4 g
Cholesterol 39.1 mg
Sodium 81.2 mg
Potassium 161.0 mg
Total Carbohydrate 9.0 g
Dietary Fiber 0.5 g
Sugars 0.0 g
Protein 11.6 g


Vitamin A 0.5 %
Vitamin B-12 19.5 %
Vitamin B-6 7.4 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 1.5 %
Calcium 1.4 %
Copper 2.0 %
Folate 1.1 %
Iron 7.2 %
Magnesium 2.8 %
Manganese 0.5 %
Niacin 12.8 %
Pantothenic Acid 2.2 %
Phosphorus 8.0 %
Riboflavin 8.3 %
Selenium 11.3 %
Thiamin 2.3 %
Zinc 15.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  8 Responses to “Easy Tacos with Fresh Grilled Vegetables”

  1. Glad you're back!

  2. those roasted veggies=heaven!

  3. I adore grilled veggies. I picked up some corn yesterday and can't wait to do grilled corn on the cob. I love the idea of the farms giving away the produce to homeless.

  4. I swear I could eat them for every meal. I think I love the charred-ness of the grilled veggies.

  5. Oh this looks so delicious. I love grilled veggies!!

  6. well prepared n absolutely mouthwatering..:P

    Tasty Appetite

  7. Wow that is SO awesome! Wendy definitely has some good karma going for her.

    These tacos look absolutely amazing! I adore the smoky sweet flavor of grilled veggies…even better in taco form!

  8. What a great find in that farm – and these tacos!

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