Grilled Summer Vegetable Taco Recipe

Name: Grilled Summer Vegetable Taco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 smalll zucchini slice into 1/2-inch slices lengthwise, or 1 medium; 2 small yellow summer squash slice into 1/2-inch slices lengthwise, or 1 medium; 1 medium red onion peeled and quartered, leave the ends on; 1 large fennel bulb tough layers removed, and fronds reserved, cut into large chunks; 2 large sweet bell peppers any color, seeded and cut into large chunksls; 1 1/2 cups cherry tomatoes or grape tomatoes, halved; 5 tablespoons olive oil divided; 2 tablespoons red wine vinegar or raspberry vinegar; salt and black pepper to taste; 1 small garlic cloves minced; 24 each corn tortillas (6-inch) or as needed, warmed up in the pan; 3/4 cup feta cheese crumbled; cilantro leaves, freshly chopped; salsa as needed, homemade or store-bought, optional; sour cream as needed, optional

Servings: persons

2 smalll zucchini slice into 1/2-inch slices lengthwise, or 1 medium
2 small yellow summer squash slice into 1/2-inch slices lengthwise, or 1 medium
1 medium red onion peeled and quartered, leave the ends on
1 large fennel bulb tough layers removed, and fronds reserved, cut into large chunks
2 large sweet bell peppers any color, seeded and cut into large chunksls
1 1/2 cups cherry tomatoes or grape tomatoes, halved
5 tablespoons olive oil divided
2 tablespoons red wine vinegar or raspberry vinegar
salt and black pepper to taste
1 small garlic cloves minced
24 each corn tortillas (6-inch) or as needed, warmed up in the pan
3/4 cup feta cheese crumbled
cilantro leaves, freshly chopped
salsa as needed, homemade or store-bought, optional
sour cream as needed, optional

1
Preheat the grill.
2
Line all the prepared vegetables onto large baking sheets.
3
Brush with 2 to 3 tablespoons of olive oil on all sides, season with salt and pepper.
4
Put on the grill, about 6 to 12 minutes, half way through the grilling, turn the vegetables once with tongs.
5
Onions, zucchini and summer squash need 3 to 4 minutes per side; bell peppers need about 5 minutes per side; and the fennel needs about 6 minutes per side.
6
Remove the grilled vegetables from the grill onto the baking sheets.
7
Let cool enough to handle, cut them into slices, strips or larger pieces as you wish.
8
While the vegetables are grilling, mix together the remaining olive oil, vinegar, salt and pepper to taste in a large bowl.
9
Add the grilled and sliced vegetables into the large bowl with dressing.
10
Toss until well coated.
11
Place enough vegetables into the warmed tortillas, sprinkle some feta cheese and cilantro over.
12
Serve with salsa and sour cream if needed.

839

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 smalll zucchini slice into 1/2-inch slices lengthwise, or 1 medium, 2 small yellow summer squash slice into 1/2-inch slices lengthwise, or 1 medium, 1 medium red onion peeled and quartered, leave the ends on, 1 large fennel bulb tough layers removed, and fronds reserved, cut into large chunks, and more.

Yes, Grilled Summer Vegetable Taco falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Summer Vegetable Taco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions