This apple frangipane cake is rich, sweet, and loaded with almonds in a delicious way. The apples go well with it, and I enjoyed the roasted almonds’ crunch on top.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 medium zucchini, cut lengthwise into 1/2-inch slices
- 1 medium summer squash, cut lengthwise into 1/2-inch slices
- 1 sweet onion, sliced
- 1 red bell pepper, cored and cut into quarters
- 1 orange or yellow bell pepper, cored and cut into quarters
- 2 tablespoons vegetable oil
- 1 medium lime, halved
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 ripe avocado, halved and pitted
- 8 (6 inch) corn or flour tortillas, warmed
- ½ cup crumbled cotija or feta cheese
- 1 teaspoon Fresh cilantro
Instructions
- Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies.
- Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down.
- Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro.
- TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 10 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 372 mg |
| Sugars | 5 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |