Fody’s Taco Spiced Grilled Veggies with Cilantro Rice & Salsa Verde

To start making your spiced grilled veggies with cilantro rice and salsa, add rice and water to a medium saucepan. Cover, bring to a boil, then immediately reduce heat to low. Cook for 12-15 minutes, or just until all water has evaporated. Turn off heat and let steam for 5 minutes, then add vegan butter, 1 teaspoon of taco seasoning and cilantro. Gently stir with a fork to fully incorporate.

Meanwhile, add zucchini, squash, and bell peppers to a large mixing bowl and add olive oil. Toss well, and sprinkle your remaining gut friendly taco seasoning onto the veggies, then toss again. Preheat a grill pan on medium to medium-high heat. Spray a small amount of cooking spray in the pan, or use more olive oil, and lay pieces out in a single layer. You may need to cook veggies in two batches.

Cook for 4-5 minutes, then flip and brush the grilled veggies with Fody’s taco sauce. Cook for another 3-4 minutes, until the grilled vegetables are fork tender.

Serve your taco spiced grilled vegetables over rice and drizzle with salsa verde. Garnish with tomatoes, if you choose to use them.

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