Recently I was craving Mexican food (ha - recently - I'm always craving Mexican food). I had several summer squash from the CSA so I decided those would make a good filling for some tacos. I really wanted roasted vegetables but it was just too hot to use the oven. Usually when I grill vegetables I use a special pan for grilling that has little holes so the vegetables don't fall through - but I wanted to make these in a pretty small dice. So I took a chance on an idea. I started with two patty pan squash, one zucchini plus a yellow squash from our garden
I cut these into a small dice along with a red onion and some sweet peppers (all from the CSA). These were tossed with some salt and pepper and sprayed with a bit of olive oil.
I picked out an older baking sheet (not a flat one - one with sides), sprayed it with olive oil and then put it on the grill, turned the flame on high and closed the lid. Once the pan got really hot I tossed the vegetables on it and let them cook - stirring occasionally. It worked great! Not quite the same as flame grilled but they still had a unique, grilled flavor and best of all, no hot kitchen.
I warmed the corn tortillas on the grill as well and then topped them with the grilled vegetables, reduced fat cheddar, diced avocado, salsa verde, lettuce and some tomatoes from our garden. They were awesome. Totally fulfilled that taco craving but also satisfied my desire for a healthy meal.