Chevy's Copycat Recipe
2 zucchini, trimmed and sliced lengthwise into wedges
2 yellow squash, trimmed and sliced lengthwise into wedges
2 red bell peppers, cored, seeded and cut into quarters
1/4 cup olive oil
2 tablespoons minced garlic
1 bunch oregano, leaves only, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 Flour Tortillas, recipe follows
1 cup Avocado Corn Relish
1/2 cup Tomatillo Salsa
To Make the Vegetables: Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate. Preheat the grill. Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
To Assemble: Warm the tortillas briefly on the grill to render them pliable. Spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.
At Chevy's Fresh Mex the veggie burrito is served with a three-cheese blend, pico de gallo, black beans and rice.