Lightening up your meal? Vegetable Tacos #MeatlessMonday #30MinuteMeal - homemade and completely delicious, no one will miss the meat!
Course Vegetarian and Vegan
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Souper Chef Deb from Bowl Me Over
1green bell pepper
1red bell pepper
2small zucchini squash
2small yellow squash
1tablespoonsalt free lemon pepper seasoning
handful of chopped cilantro
corn or flour tortillas
Slice and chop the bell peppers, chop the ends off the zucchini, slice in half and cut into half moons, peel & slice the onion into thin strips, peel (if desired) the carrots and slice into small coins, mince the garlic - basically you're just getting all the veggies ready.
Place a large saute' pan over medium heat. Add the olive oil - when hot add in the carrots first and sauté' for 3-4 minutes until they begin to soft. Add the remaining vegetable and sauté for another 10 minutes or until they are of the desired crispness that you are looking for.
When you pull the vegetables off the heat, top them with a squeeze of lemon and stir in a good handful of chopped cilantro - the addition just brightens the flavors and makes them so savory and delish!
While the veggies are cooking, toast the tortillas. Wrap them in foil when you are done - that will keep them warm.