Grilled Summer Vegetable Tacos

In the past few weeks, we've moved into a new place, took a trip to Colorado, and celebrated my birthday. Combined with the new job and recent marriage, this has been the craziest and busiest summer of my life. I was originally dreading the move (packing up all your belongings and pets and transporting them to a new and unfamiliar home is one of the hardest things a person can do), but we're finally starting to settle in and are really happy with our new upgraded digs. Our favorite space is the private back patio, a giant (by Santa Monica standards) enclosed brick yard complete with our very own lemon tree. My husband bought a new fancy grill the moment we signed the lease and we've been making the most of these remaining summer nights by cooking and eating almost every dinner outside. These vegetable tacos were a surprise hit and utilize some of the best summer vegetables left at the farmers market - feel free to substitute or add any of your favorites. Leftover veggies make an easy side dish or healthy lunch for the rest of the week.

Grilled Summer Vegetable Tacos:

• Prepare your vegetables: slice 3 zucchini in half lengthwise, pull the stems off of 3 portabello mushrooms, remove the husk and silks from 3 ears of corn, slice 1 avocado in half and remove the pit, and thickly slice a red onion into rings.
• Meanwhile, combine 1 tbsp. cumin, 1 tbsp. minced oregano, 1/2 tbsp. kosher salt, 1/2 tbsp. chile powder, 1/2 tbsp. garlic powder, and 1/2 tsp. cayenne pepper.*
• Rub all the vegetables, including 1 whole red bell pepper and 3 whole hatch green chiles** with canola oil and sprinkle with the spice mixture.
• Grill the vegetables over high heat - some will take longer to cook than others. Grill the peppers and chiles until the skin is completely black, turning to get all sides, about 8 minutes total. Grill the remaining vegetables for 3-4 minutes a side, or until softened and charred in some places.
• Rub the black skin off the peppers and chiles and remove the stems and seeds. Take the kernels off the ears of corn. Chop all the vegetables into bite size pieces.
• Grill 8 corn tortillas for 20 seconds per side, or until pliable.
• Fill the tortillas with the vegetable mixture and top each taco with a sprinkle of grated Monterey Jack cheese.

Serves four

*Or use any Mexican seasoning blend or taco/fajita seasoning that you like.

**If you can't find fresh hatch chiles, any semi-spicy chile will work.