I make this year round because its so easy and you can use anything you have on hand. If it is the summer, I tend to cut the vegetables in half, brush them with oil, and grill them outside until they are soft. In the colder months, I put everything in a pan with a little oil and let all the flavors blend together.
Ingredients: (again, this can be ANY veggies you have around, but this is what I typically use)
For the Filling:
2 tsp extra virgin olive oil
2 cloves garlic (minced)
2 medium red onions (cut into thicker strips because they cook quicker - I prefer the taste of red onions but you can also use yellow if that's what you have on hand)
2 red bell peppers (cut into long strips - the thinner they are cut, the quicker they cook)
2 green bell peppers (cut into long strips - the thinner they are cut, the quicker they cook)
1 small eggplant (peeled and cut lengthwise into (approx) 1/2 inch thick strips)
1 medium zucchini (cut lengthwise into (approx) 1/2 inch thick strips)
8 mushrooms (if smaller - cut in half; if larger - cut into (approx) 1/2 inch thick strips)
Fresh or dried herbs/herb blends (any kind you have on hand - basil, parsley, cilantro, rosemary, Herbs de Provence all work well in this dish)
4 whole wheat flour tortillas; any size you want - I normally use the 8 inch size (if gluten intolerant - use corn tortillas)
For the Vinaigrette:
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup red wine vinegar or fresh lime juice
3/4 cup extra virgin olive oil
1. Place a medium frying pan over medium-high heat. Add the oil & garlic and saute for about 30 seconds. Then add in the onions, red bell pepper and green bell pepper. Saute for about 2-3 minutes or until the vegetables begin to release their liquid.
2. Add in the eggplant, zucchini, and mushrooms. Continue to saute until the vegetables are the desired softness. This will vary based upon who is eating the dish. For me, I like them very soft so I will probably saute for about 15 minutes total (counting from when I added in the onion etc). During this step you can add salt & pepper to taste as well as any other herbs (dried or fresh) or herb blends (Herbs de Provence) you would like.
3. While the vegetables are sauteing - make the marinade. Add the salt, pepper, vinegar (or lemon juice) to a bowl and whisk until blended. Gradually add the olive oil while whisking constantly.
4. When the vegetables finish, remove them from the pan, cool slightly, and chop into 1/4 inch pieces. Then divide among the tortilla shells, drizzle with the vinaigrette (or toss the veggies in it before dividing among the shells), and serve with any toppings you desire.
5. If you have extra vinaigrette, use it to dress a small side salad with apples & walnuts. Delish! (and filling!)
I tend to decide what herbs to put in the veggies based on how I make the vinaigrette. For example, if I'm making the vinaigrette with lemon and then add either Herbs de Provence, rosemary or cilantro to the veggies. But, if I'm making the vinaigrette with the vinegar then I'll generally just use basil or parsley in the veggies.