Served with Cucumber Yogurt Sauce
Recipe courtesy of Chef Charles Hudson, of Sunburst Trout Farms
Juice of 1 lime
Handful of fresh basil leaves (1 oz)
2 garlic cloves, chopped
1/4 c. olive oil
1 tsp. seasoned salt
1 tsp. fresh ground pepper
Chop basil and mince garlic. Combine with lime juice, olive oil, salt, and pepper.
1 zucchini, washed, ends trimmed and sliced lengthwise
1 yellow squash, washed, ends trimmed and sliced lengthwise
1 sweet onion, thick-sliced
Marinate vegetables in basil marinade for at least an hour before grilling. Grill vegetables over medium-high until just tender. Cool briefly. Cut squash into 1/4″ slices. Cut onions into 1/4″ pieces.
Cucumber Yogurt Sauce
2 small cucumbers, peeled and seeded
8 oz. plain yogurt
1/2 tbsp. fresh squeezed lemon juice
Salt and White Pepper to taste
10″ square of cheese cloth
Grate or puree cucumber. Place pureed cucumber in middle of cheese cloth. Gather ends of cheese cloth around cucumber. Squeeze excess water out of the cucumber. Combine cucumber, yogurt, lemon juice. Season with salt and pepper.
Spread cucumber sauce evenly on each tortilla. Place 1/4 of grilled vegetables on each tortilla. Top with greens. Wrap, cut in half if desired.