Grilled Vegetable Tacos

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These Vegetable Tacos made on the grill or in a skillet with portobello mushrooms, fresh zucchini, and corn couldn't be more delicious. Pile them up with all your favorite taco toppings.

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Summer is here and these Grilled Vegetable Tacos are the perfect meatless meal to enjoy outdoors. Easy to make with just a few ingredients! They grill up in a flash and are the perfect meatless tacos for Taco Tuesday. 

With warmer weather here, I can't wait to get out and grill. One of my favorite quick-and-easy grilled meals is veggie tacos using whatever veggies I happen to have at home. We also love these Mushroom Tacos on the grill.

Since I am obsessed with grilled corn, I almost always try to include it as one of the veggies and then just add a simple spice rub to everything, and dinner is done!

Topped with some queso fresco, avocado, cilantro, and your favorite salsa — it's a simple, delicious, and healthy meal you will love, and so easy to customize to your own veggie preferences!

These Zucchini Tacos are another great meatless meal that can easily be made on the grill or try these roasted Sweet Potato Black Bean Tacos.

Grilled veggie tacos with corn, zucchini, and mushrooms in a whole grain tortilla in a white bowl with cilantro.

Best Vegetables for Tacos

Truth be told, you can use almost any vegetable you like when making vegetable tacos. I have made them with everything from more traditional options like mushrooms and cauliflower to more creative versions with Butternut Squash and Black Beans or Sweet Potatoes and Spinach

However one of my favorite combinations to date are these grilled veggie tacos with portobello mushrooms, fresh zucchini, and corn.  They have all the right flavors with the meatiness and earthiness of the mushrooms, sweetness from the corn, and brightness from the zucchini. Easy and delicious. 

Here are some other vegetables to consider when making veggie tacos:

  • Bell peppers
  • Cauliflower
  • Mushrooms
  • Zucchini or summer squash
  • Butternut squash
  • Carrots
  • Corn
  • Onions
  • Sweet potatoes
  • Cabbage
  • Radishes

Veggie Taco Topping Ideas

Let's be real, it's not a taco without some all-star toppings. Here are some ideas for topping these yummy tacos:

  • Guacamole or sliced avocado
  • Cilantro or if you aren't a cilantro fan, consider some fresh basil
  • All the salsas - consider spicy red salsa, green salsa, chipotle salsa, or pico de gallo
  • Dice up some red or yellow onions for crunch
  • Fresh radishes or jalapenos can also add some crunch and spice
  • Reach for some cheese - it could be shredded cheese or opt for queso fresco or cotija cheese
  • To cool the spice, add some sour cream, Mexican c

How long does it take to grill veggies?

Generally speaking, veggies grill up faster than most meats! However, if you have some particularly large pieces of veggies or squash (think whole zucchini, thick cuts of eggplant) they might take a little longer.

A good rule is to cook them until they start to char all over and are tender yet crisp on both sides. This takes about 8-10 minutes for vegetables like bell peppers and sliced potatoes, about 6-7 minutes for squash, thinner pieces of eggplant, and mushrooms, and only 4-5 minutes for asparagus, green onions, leeks, and tomatoes.

What do you season grilled vegetables with?

For this particular dish, I seasoned the veggies with a simple seasoning of cumin, olive oil, chili powder, paprika, oregano, salt, and pepper. I chose this Tex-Mex/Southwestern flavoring because I am using these veggies on tacos. But you could use a pre-made spice mix of any type for tacos, or I even use homemade taco seasoning at times too. So easy to sprinkle on in a pinch.

Other seasoning ideas include:

  • Italian seasoning works great. Consider using pita bread and adding sundried tomatoes and feta cheese
  • Cajun seasoning is great for veggies and also goes great over black or pinto beans and rice.
  • Sprinkle the veggies with a blackening seasoning if you love that taste and flavor.
  • For an alternative to taco seasoning, try my fajita seasoning — also great for tacos!

Ideas for using leftover grilled veggies

If you have leftover veggies or you purposely grill extra so that you have leftovers, there are many ways to take advantage of the tasty vegetables the next day.

Consider tossing them with a cream-based sauce into some pasta or rice. Or, add them to a low-carb sub bun with some shredded mozzarella. Put the open-faced sandwich under the broiler during the last few minutes to brown the cheese. Add hummus or another healthy spread and some condiments to round it out.

Grilled vegetables are also great right on top of a bed of lettuce with your favorite dressing. Warm the vegetables up before putting on lettuce, or eat them cold! Both ways, both delicious!

I also like to add leftover grilled vegetables as baked potato toppers and they also pack into a cooked spaghetti squash boat quite nicely.

Vegetable tacos that were grilled with corn, mushrooms, and zucchini in tortillas with tomatoes and cilantro.

Side Dish Ideas

I love to eat a fresh, mixed greens salad with these (and basically any) tacos. In this case, you'll get twice the veggies, but you won't even notice since the tacos are so good and "meaty" tasting with the addition of portabellas. Think of how nutritious this dinner is!

Another great side is a low-carb cauliflower, brown, or white rice dish. All you need is to cook the rice in some low-fat coconut milk or chicken broth to give it a little bit of flavoring. Or add in cilantro and lime juice for a twist on your favorite Mexican fast-food chain's rice.

Potatoes on the grill are another great side that goes with vegetarian tacos. Cut them up to grill or cook baked potatoes.

How do I know if the veggies are cooked?

First of all, remember even a not-fully-cooked veggie won't hurt you. There is no ideal temperature that you need to cook the veggies to to avoid getting sick. The best way to make sure your veggies are cooked through is to make sure to cook on both sides until a fork stuck in the thickest portion comes out cleanly and it looks tender to the touch. Refer to the above guide for grilled vegetable cooking times.

Can I make these veggie tacos without a grill?

Absolutely! Just cook the veggies in a hot skillet until they are fork-tender. These vegetables all cook in about the same amount of time, so you can add them to the pan together. Let them get a bit brown and then stir and continue to cook. They should take 8-10 minutes in total. 

More Vegetarian Taco Recipes

The Recipe
Grilled vegetable tacos with mushrooms, corn, and zucchini in a wheat taco shell in a bowl.

Grilled Vegetable Tacos

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  • 2 ears corn
  • 4 portabella mushrooms
  • 1 zucchini, cut in log planks
  • 1 red onion, sliced
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 1/2 tsp salt
  • Salt and pepper
  • 8 corn tortillas

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Preheat your grill on medium high. Mix together the cumin, chili powder, paprika, oregano, salt, and pepper.


Brush the mushrooms, zucchini, and onion slices with olive oil. Sprinkle the spice mixture on the corn, mushrooms, and zucchini. Wrap each piece of corn in one layer of aluminum foil. Grill for about 5 minutes each “side” – rotating corn 4 times during grilling. After ten minutes, place the zucchini, mushrooms, and onions on the grill. Flip the mushrooms, zucchini, and onions after 5 minutes.


Remove the vegetables and roughly chop them. Cut the corn off the cobs. If desired (highly recommended) warm the tortillas on the grill. Assemble the tacos, adding your favorite salsa and other yummy topping like avocado, queso fresco, cilantro, or sour cream.

Nutritional Facts
Serving Size: 2 tacos
Amount Per Serving
Calories 223
Calories from Fat 59
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 354mg
Total Carbohydrate 39g
Dietary Fiber 7g
Sugars 10g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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