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Grilled Veggie Tacos with Chimichurri

Grilled Veggie Tacos with Chimichurri Recipe
Grilled Veggie Tacos with Chimichurri
During the summer months, I’ll do anything I can to keep the house as cool as possible. While stovetop meals and simple salads are in heavy rotation on my weekly menu, it’s always fun to mix things up and head outside to the grill. However, I tend to get stuck in a major rut when it comes to grilling recipes and my favorite items to grill, any and all vegetables, often get relegated to side dish status. But not with these tacos. The veggies are the base of a complete and easy meal! Luckily, since Food Lion opened near my house, delicious, fresh veggies are never far away. 

Grilled Veggie Tacos with Chimichurri

 

A mixture of summer produce, such as bell peppers, eggplant and zucchini, are brushed with olive oil, seasoned generously with spices and grilled until tender and charred. The veggies are chopped into bite-sized pieces, before being spooned onto a tortilla, along with sliced avocado and a flavorful chimichurri sauce. Fresh, simple and perfect for this time of the year.

Grilled Veggie Tacos with Chimichurri
I picked up all the vegetables and herbs for this recipe from my local Food Lion. Fully stocked, affordably priced and packed with beautiful fresh vegetables, fruits and herbs (with plenty of organic options), it was hard to decide what produce to use. But that’s the beauty of this recipe. You can definitely switch things up based on your own summer favorites. Yellow squash, poblano peppers or even portabella mushrooms would be great in these tacos as well.

To save time during the week, the chimichurri sauce can be made in advance and stored in a container in the fridge. This also gives the flavors extra time to meld, as it gets better and better as it sits. If you like your chimichurri on the thicker side, use the lower amount of olive oil. Use the higher amount if you like your sauce a bit thinner.

As far as yield, the number of tacos you’ll be able to assemble will vary based on the size of your tortillas. If you use 6-inch corn or flour tortillas, you’ll get about 12 to 14 tacos. It will be less if you use the larger 10-inch size.

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134 Comments

  • Reply
    Aaron Martin
    August 6, 2016 at 11:06 pm

    thanks

  • Reply
    Michelle C
    August 6, 2016 at 11:27 pm

    I like the recipe for Meatballs with Sweet and Spicy Cranberry Sauce!

  • Reply
    Lisa Vanhook
    August 6, 2016 at 11:58 pm

    The one pan pasta looks amazing! Would need a roasted summer veggie dish as a side…

  • Reply
    prasert
    August 8, 2016 at 11:23 am

    i really love pastas so i would go with that

  • Reply
    Lisa Dion
    August 13, 2016 at 10:53 pm

    The receipe for the apple pie in a mug looks delicious!!

  • Reply
    michael
    August 16, 2016 at 3:09 pm

    the meatballs look so great

  • Reply
    Alex
    August 20, 2016 at 10:30 pm

    The Meatballs with Sweet and Spicy Cranberry Sauce!

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