Simple grilled veggie tacos are fresh, healthy, and full of so much flavor. Plus, they’re so easy and ready to eat in 10 minutes or less!

simple grilled veggie tacos are fresh, healthy, and full of so much flavor

Tacos are a dish my family enjoys year round, but even more so during the summer. They’re quick and easy to throw together, and so light and fresh— exactly what we all need on a hot summer evening!

These grilled veggie tacos take it even one step further by taking advantage of the bounty of fresh summer produce. You won’t even miss the meat in these vegetarian tacos, I promise! They’re filled with seasoned chopped zucchini, red onion, bell pepper, and corn, all cooked on the grill until slightly charred and smokey, and topped with fresh avocado, cheese, and cilantro. 

Veggies before and after grilling

Let’s get grilling, shall we?

Ingredients You’ll Need

  • Red/yellow/orange bell pepper
  • Zucchini
  • Red onion
  • Corn on the cob
  • Olive oil
  • Ground chipotle pepper
  • Ground cumin
  • Garlic powder
  • Salt and pepper
  • Corn or flour tortillas
  • Avocado
  • Queso fresco or cotija cheese
  • Lime wedges

Can I use other vegetables in these tacos? Absolutely! Use whatever you have on hand. Mushrooms, summer squash, asparagus, poblano peppers, and cauliflower are just a few examples of other veggies you can use.

Taco fixings

How to Make Grilled Veggie Tacos

These tacos are so simple to make! All the cooking is done on the grill in just a few minutes. Here’s how to do it:

  1. Chop veggies. Chop bell pepper, zucchini, red onion so they’re all roughly the same size. Cut corn off of the cob (here’s a good video how-to).
  2. Season veggies. Combine vegetables with olive oil, ground chipotle pepper, cumin, garlic powder, salt and pepper.
  3. Cook veggies on the grill. Preheat grill to medium high heat. (You’ll need a grill basket or a sheet of greased aluminum foil to keep the the small veggies from falling through the grates.) Cook veggies on the grill, stirring often, for 5-7 minutes, or until veggies are softened and slightly charred.
  4. Assemble tacos. Fill tortillas with some grilled veggies, sliced avocado, cheese, and fresh cilantro. Add a squeeze of lime juice.

And, enjoy! These tacos are delicious fresh off of the grill, but leftover veggies can be stored in the fridge for several days. Reheat in the microwave, on the stovetop, or over the grill if you want to enjoy them later.

simple grilled veggie tacos are fresh, healthy, and full of so much flavor

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simple grilled veggie tacos are fresh, healthy, and full of so much flavor
4.50 from 6 reviews

Grilled Veggie Tacos

Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Simple grilled veggie tacos are fresh, healthy, and full of so much flavor.
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Ingredients
 

  • 1 red, yellow, or orange bell pepper , chopped
  • 1 small or medium zucchini , chopped
  • 1 small red onion , chopped
  • 2 ears corn , kernels removed
  • 1-2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

For serving:

  • Corn or flour tortillas
  • Avocado , chopped
  • Queso fresco or cotija cheese
  • Lime wedges

Instructions
 

  • Make sure bell pepper, zucchini, and red onion are all chopped to roughly the same size for even cooking.
  • Combine veggies with olive oil, salt, ground chipotle pepper, cumin, garlic powder and pepper.
  • Preheat grill to medium high heat. Place grill basket directly onto the grill so it can preheat too.
  • If you don't have a grill basket, spray a large sheet of aluminum foil with nonstick cooking spray and spread veggies on top in a single layer. Otherwise, spread veggies directly onto grill basket.
  • Cook veggies on the grill for 5-7 minutes, stirring often, until veggies are softened and slightly charred.
  • Remove veggies from the grill (if using foil, I like to slide it off the grill directly onto a sheet pan).
  • To serve, fill tortillas with grilled veggies and top with avocado, cheese, cilantro, and a squeeze of lime juice.
Calories: 307kcal, Carbohydrates: 38g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 885mg, Potassium: 421mg, Fiber: 5g, Sugar: 6g, Vitamin A: 867IU, Vitamin C: 36mg, Calcium: 135mg, Iron: 3mg
Cuisine: Mexican
Course: Main Course
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.