Ingredients: 3 corn tortillas,1 cup asparagus stalks,1/2 cup mushrooms,1 Japanese eggplant, sliced and peeled,3/4 cup red peppers (from a jar),1/2 cup Veganaise,1 garlic clove, minced,1/2 cup packed parsley,1 tablespoon lemon juice,1/2 teaspoon salt,1/2 teaspoon pepper,1/2 teaspoon cayenne
Instructions:
- For veggies: Peel and slice the eggplant with 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook.
- Add salt and pepper to taste.
- Saute’ asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
