I'm not going to lie - it was an adjustment when our youngest child moved out of our house and into her own place last Spring. It has left a void in our close knit family when each of our kids decided it was time to leave the nest. I'm super proud of them both and it does my heart good to see them fly on their own but I'll always miss having them at home.
We have two children and they couldn't be more different. Our oldest, is living his dream - 750 miles from home, with his amazing wife. Our youngest moved less than 10 miles from her childhood home.🏠 They're different.🤪 Can you guess which child has the "jump all in with two feet" and "live with reckless abandon" personality and which one makes very carefully calculated and cautious decisions? 😅
Our house is quieter these days. Most nights, there are lots of empty beds, which makes me even more thankful that our youngest takes the opportunity to stop by from time to time. Coincidentally, her visits usually coincide with meal times. I'm not sure how I feel about this but for now, I'll take it as a compliment. 😅
Last week, during one of our afternoon phone chats, my not-so-subtle, Georgia child, casually asked what I was making for dinner. I'm not sure if her intent was to "swing by" for something to fill her empty stomach but, after I informed her that I was making "Veggie Tacos", there was an unusually long and awkward silence. After a few seconds, she finally broke the silence with "you guys enjoy that". Message received, young one.🤪 She's not a fan of grilled veggies.😂 Too bad for her - Grilled Vegetable Tacos are AMAZING and she missed out on this incredible meal!
I like to serve the grilled vegetables on a platter with a side of tortillas. It's always more fun to have a "make your own" situation when it comes to tacos. I'm a pro at stuffing a tortilla with so many vegetables that it falls completely apart when I take the first bite. 🌮😂
Grilled Vegetable Tacos
2 red peppers, cut in half
2 corn on the cob, whole
1 red onion, sliced
2 zucchini, sliced into quarters
1 pint of cherry tomatoes
8 oz. of baby portobello mushrooms
3 limes, halved
3 Tablespoons olive oil
1 tsp. garlic powder
1 tsp. cumin
1 1/2 tsp. paprika
1 tsp. chili powder
1 tsp. fresh cilantro
1/2 tsp. salt
1/4 tsp. pepper
Arrange vegetables on a baking sheet.
Brush spice mixture over vegetables.
Put all vegetables and limes, on the grill and cook until slightly charred.
Remove vegetables from the grill.
Slice corn from cobs and cut vegetables into bite sized pieces. Squeeze roasted lime over entire platter.
Choose the vegetables that available in your area for your tacos. Grilled eggplant and poblano peppers are some of my favorites. Be creative with your veggie tacos and you might just create something delicious.
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