INGREDIENTS
2
shallots
2
poblano peppers
3
medium zucchini
1 cup
cherry tomatoes
1
ear of corn
3 tbsp
extra virgin olive oil
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/2 cup
fresh cilantro leaves
8
corn tortillas
Guacamole and salsa, for serving