Grilled Zucchini and Eggplant topped with marinated feta and tomatoes, roasted pepper coulis and zesty, garlicky kale and then all wrapped in warm corn tortillas. Hearty, filling and full of summer-time goodness, these are perfect for vegetarians and meat lovers alike :)
Ingredients
1 Bunch Kale, washed and roughly chopped
1 clove Garlic, peeled and minced
1 Tbsp Lemon Juice
3 Tbsp Olive Oil, separated
1 Medium Eggplant, washed and sliced width-wise to about ¼" thick
1 Medium Zucchini, washed and sliced along the bias to ¼" thick
Brush 1 Tbsp Olive Oil over eggplant and zucchini slices. Sprinkle with a pinch of salt and pepper.
In a large bowl, combine kale, 1 Tbsp olive oil, lemon juice and minced garlic. Toss with your hands until kale is well coated.
In a medium bowl, combine remaining 1 Tbsp olive oil, crumbled feta, cherry tomatoes, oregano, red pepper flakes, basil and thyme. Mix well, but very gently.
Grill eggplant and zucchini until soft and beginning to char, about 3-5 minutes per side.
Meanwhile, heat corn tortillas, either over the grill or on a non-stick pan on the stove over medium heat. Heat just until soft and warm, about 1 minute per side.
Remove the eggplant and zucchini from the grill and slice into thin strips. Place on corn tortillas, top with garlicky kale, marinated feta and roasted pepper coulis.
Recipe by Super Foods Life at https://www.superfoodslife.com/grilled-veggie-tacos-with-marinated-feta/