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. Jump to Recipe
Summer is here and these Grilled Portabella, Zucchini, and Corn Tacos are the perfect meatless meal to enjoy outdoors. Easy to make with just a few ingredients, and they grill up in a flash!
With warmer weather here, I can't wait to get out and grill. One of my favorite quick-and-easy grilled meals is to make some veggie tacos using whatever veggies I happen to have at home.
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 rib 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!
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
- Zucchini or summer squash
- Butternut squash
- Sweet potatoes
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.
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
Grilled Vegetable Tacos
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- 2 U ears corn
- 4 U portabella mushrooms
- 1 U zucchini, cut in log planks
- 1 U 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 U corn tortillas
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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.
* 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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