Grilled Veggies

1 zucchini, thinly sliced
1 white onion, thinly sliced
1 small Chinese baby eggplant (purple eggplant), thinly sliced
2-4 tablespoons of oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh parsley, minced
1 tablespoon fresh cilantro, minced
Juice of 1 lemon
Juice of 1 lime
1 large plastic bag that seals




Wash and dry all vegetables and cut into thin slices. For best results use a mandolin. Put the vegetables in a plastic bag and add the rest of the ingredients, mixing in the bag so that all the vegetables are coated and seasoned. When ready to cook, spray a grill pan with non-stick cooking spray and place over high heat. Once hot, place all veggies on the grill and cook until the vegetables take on some color and caramelize. Serve with the grilled meat from the Tortillas to Go recipe. If using an outdoor grill with grates, place aluminum foil over the grill so that the vegetables don't fall through the grates.