Today is the day! Mike has surgery on his collar bone today. I would appreciate it if you would pray for wisdom for the doctors as they operate and a quick recovery for Mike. (oh… and eXtra energy for me to take care of two “helpless” men – Cason & Mike) Yikes!
So with all that being said, I hope you understand if I get right to the goods. Today’s recipe is Grilled Vegetable Tacos. The flavor of these tacos is so good you don’t need the typical extras (meaning: cheese, sour cream, or salsa. :)) It would be like putting A1 sauce on a great steak, so unneeded! So let the Grilled Vegetables be the star of this dish and leave the “extras” off… ok… I put avocado on it. But what’s a taco without avocado!
Hope you enjoy!
To get started, preheat grill to medium heat. Now get all your veggies prepped for the grill. You will need 2 whole red peppers, 2 whole cobs of corn, 1 red onion (sliced), 2 zucchini’s (sliced), 1 pint of cherry tomatoes, 8 oz. of fresh baby portobello mushrooms, 3 limes (halved).
Now it’s time to get your “seasoning on”. I made a yummy concoction of 1 tsp. of garlic powder, 1 tsp. of cumin, 1 1/2 tsp. of paprika, 1 tsp. of chili powder, 1 tsp. of dry cilantro, 1/2 tsp. of salt, 1/4 tsp. of pepper.
Throw your chopped veggies into a bowl and add 2 T. of olive oil along with 1 1/2 T. of the seasoning mixture. Stir until all vegetables are coated with seasoning.
Add olive oil and remaining seasoning to the cobs of corn and red peppers. Throw all vegetables on the grill. (I put the chopped veggies in a grill basket and everything else I just threw on the grill)
Grill vegetables until slightly charred and cooked through about 10-15 minutes, turning in order to make sure they are cooked on all sides. (cherry tomatoes & limes will only need to be grilled for 5 minutes or so)
When the vegetables are done, bring them inside and let cool. Once cooled: remove the corn from the cob then deseed and slice the grilled red pepper.
Assembly time people! Add a little bit of everything onto a corn tortilla and top with diced avocado.
Grillled Vegetable Tacos
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 20 tacos 1x
- Category: Vegetarian, Grilling Recipes, Gluten Free
- Method: Grill
- Cuisine: Mexican
Description
These tacos are an easy vegetarian dinner that’s absolutely packed with flavor!
Ingredients
- 2 red peppers, whole
- 2 corn on the cob, whole
- 1 red onion, sliced
- 2 zucchini, sliced into quarters
- 1 pint of cherry tomatoes
- 8 oz. of baby portobello mushrooms
- 3 limes, halved
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 1/2 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. dry cilantro
- 1/2 tsp. salt
- 1/4 tsp. pepper
- corn tortillas
- 4 avocado
Instructions
- Preheat grill to medium heat.
- Get vegetables prepped for the grill. Chop up red onion, zucchini, and limes. Leave red pepper and corn on the cob whole.
- Put chopped vegetables in a bowl and set aside.
- In another bowl, mix together garlic powder, cumin, paprika, chili powder, dry cilantro, salt, and pepper.
- Add 2 T. of olive oil along with 1 1/2 T. of the seasoning mixture to chopped vegetable bowl. Stir until all vegetables are coated with seasoning.
- Add olive oil and remaining seasoning to the cobs of corn and red peppers.
- Put all vegetables on the grill. (I put the chopped veggies in a grill basket and everything else I just threw on the grill)
- Grill vegetables until slightly charred and cooked through about 10-15 minutes, turning in order to make sure they are cooked on all sides. (cherry tomatoes & limes will only need to be grilled for 5 minutes or so)
- When the vegetables are done, bring them inside and let cool. Once cooled: remove the corn from the cob then deseed and slice the grilled red pepper.
- Assembly time people! Add a little bit of everything onto a corn tortilla and top with diced avocado.
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