Grilled Veggie Tacos with Chimichurri

These grilled veggie tacos are piled high with charred eggplant, sweet red bell peppers, zucchini, and smoky grilled corn, then finished with creamy avocado and a punchy homemade chimichurri. They’re a fresh, easy, vegan-friendly dinner that puts summer produce front and center instead of relegating it to side-dish status.

Key Ingredients & Substitutions

• Eggplant, bell peppers, zucchini, and corn. This combination holds up beautifully over high heat and gives you a mix of textures and flavors: silky, sweet, tender, and juicy. Yellow squash, poblano peppers, or thick slices of portobello mushroom are all easy stand-ins if you want to use what you have on hand.
• Fresh parsley, basil, and cilantro. This trio of herbs is what makes the chimichurri so bright and fresh. Traditional versions lean on parsley alone, so if you’re short on one of the others, just use a little more parsley to make up the volume.
• Red onion and garlic. Mince the onion finely so it blends smoothly into the sauce. If raw garlic tends to overpower for you, start with two cloves and add the third after tasting.
• Olive oil, red wine vinegar, and lemon juice. The oil carries the flavor of the herbs while the vinegar and lemon add the acidity that keeps the sauce lively. White wine vinegar or a little extra lemon juice works in place of the red wine vinegar.
• Chili powder, cumin, and smoked paprika. This simple spice rub adds earthy, smoky warmth that plays well with the char from the grill.
• Tortillas. Corn tortillas keep the tacos gluten-free, while flour tortillas are a bit softer and sturdier. Small 6-inch tortillas will give you about 12 tacos, and fewer if you use the larger 10-inch size.
• Avocado. Choose avocados that are ripe but still a little firm so the slices hold their shape on top of the warm vegetables.

Helpful Tips

Grill the vegetables in large pieces. Eggplant rounds, pepper quarters, and zucchini halves are much easier to flip and won’t slip through the grates. You can chop everything into bite-sized pieces once it comes off the grill. If you would rather cut the vegetables smaller first, a grill basket keeps them from falling through.

Brush the vegetables, not the grates. Coating the vegetables with olive oil helps the spice rub stick and keeps everything from sticking to the grill. Just make sure the grates are scrubbed clean and the grill is fully preheated before the vegetables go on.

Turn the corn often. Corn cooks more slowly than the other vegetables and is the one most likely to scorch on one side. Rotate it every couple of minutes so the kernels char lightly and evenly all the way around.

Pulse the chimichurri, don’t puree it. A few short pulses in the food processor leave you with a chunky, spoonable sauce that still has texture. If you overdo it, the herbs turn into a smooth paste that loses its bright flavor. For a thicker sauce use the lower amount of olive oil, and for a thinner drizzle use the higher amount.

Make the sauce ahead. Chimichurri tastes even better after the flavors have had time to meld, so it’s a great make-ahead component for busy weeknights. Pack it into a jar and keep it in the refrigerator until you’re ready to grill.

Variations

• Swap the vegetables. Use whatever is in season: yellow squash, poblano peppers, asparagus, or sliced portobello mushrooms all grill beautifully. For another way to cook summer squash, try these Miso-Marinated Grilled Summer Squash.
• Add some protein. Warm black beans, grilled tofu or tempeh, or a handful of crumbled cotija or feta make the tacos even more filling.
• Make it creamy. Stir a spoonful of chimichurri into mayonnaise or sour cream for a creamy sauce, similar to the spread in these Roasted Vegetable Sandwiches with Creamy Chimichurri Spread.
• Turn up the heat. Add a minced jalapeno or a pinch of red pepper flakes to the chimichurri, or finish the tacos with your favorite hot sauce.
• Skip the tortillas. Serve the grilled vegetables and chimichurri over rice or quinoa for an easy burrito-style bowl.

Serving Ideas

These tacos are a complete meal on their own, but they also pair well with a few simple sides. Chips with guacamole or salsa, Mexican-style rice, or a pot of seasoned black beans all round out the plate. For something crisp and cool, this Easy Mexican Slaw with Cilantro-Lime Dressing is a great match for the smoky vegetables.

If you’re planning a full taco night, set out the tortillas, grilled vegetables, avocado, and chimichurri buffet-style and let everyone build their own. You can find plenty of ideas for more fillings in our 15+ Vegan Taco Recipes round-up, and if you’re firing up the grill anyway, take a look at these 15 of the Best Vegetarian Grilling Recipes.

Storing & Freezing

Store the grilled vegetables and the chimichurri in separate airtight containers in the refrigerator for up to 3 days. Assemble the tacos just before serving so the tortillas stay soft, and rewarm the vegetables briefly in a skillet or the microwave if you prefer them warm.

The grilled vegetables don’t freeze well, since the zucchini and eggplant turn soft and watery once thawed. The chimichurri, however, freezes nicely for up to 3 months. Spoon it into an ice cube tray, freeze until solid, and transfer the cubes to a freezer bag. Thaw a few cubes in the refrigerator overnight and stir well before serving.

More Vegetarian Taco and Grilling Ideas

If you loved this recipe, here are a few more you might enjoy:

• 15 of the Best Vegetarian Grilling Recipes
• Mexican Street Corn and Roasted Sweet Potato Tacos
• Spiced Chickpea Tacos with Apple-Radish Slaw
• 20+ Vegetarian Mexican Recipes

📖 Recipe

Grilled Veggie Tacos with Chimichurri

from Oh My Veggies

Charred eggplant, red bell pepper, zucchini, and sweet corn are piled into warm tortillas with creamy avocado and a bright, herby homemade chimichurri. These easy vegan tacos are a fresh, satisfying way to make the most of summer produce on the grill.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 servings

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Ingredients 

For the chimichurri:

• ½ cup fresh parsley, packed
• ¼ cup fresh basil, packed
• ¼ cup fresh cilantro, packed
• 2 tablespoons red onion, minced
• 3 cloves garlic, roughly chopped
• ⅓ cup olive oil, up to ½ cup for a thinner sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• salt and pepper, to taste

For the veggies:

• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• salt and pepper, to taste
• 1 small eggplant, sliced into ½- to ¾-inch rounds
• 2 medium red bell peppers, cut into quarters
• 2 medium zucchini, sliced lengthwise in half
• 2 medium ears corn, shucked
• olive oil, for brushing

For serving:

• 12 small (6-inch) corn or flour tortillas, warmed
• 2 ripe avocados, sliced

Instructions

Make the chimichurri:

• Add the parsley, basil, cilantro, red onion, garlic, ⅓ cup olive oil, red wine vinegar, lemon juice, and a pinch each of salt and pepper to a food processor. Pulse until everything is combined but the sauce is still a little chunky, stopping to scrape down the sides of the bowl as needed. For a thinner sauce, pulse in more olive oil, up to ½ cup total.
• Taste and adjust the salt, pepper, and lemon juice. Transfer the chimichurri to a bowl or jar and set it aside so the flavors can meld while you grill the vegetables.

Grill the veggies:

• Heat a charcoal or gas grill to medium to medium-high heat, about 400°F to 450°F. Scrub the grates clean and brush them lightly with oil.
• In a small bowl, stir together the chili powder, cumin, smoked paprika, and a generous pinch of salt and pepper.
• Brush the eggplant, bell peppers, zucchini, and corn all over with olive oil, then sprinkle the spice mixture evenly over all sides.
• Place the vegetables directly on the grill grates and cook until tender and charred in spots, flipping once halfway through and rotating the corn several times so it browns evenly. Plan on about 3 to 5 minutes per side for the eggplant and bell peppers, 4 to 6 minutes per side for the zucchini, and 10 to 15 minutes total for the corn. Transfer the vegetables to a platter as they finish and let them rest until cool enough to handle.
• Chop the eggplant, bell peppers, and zucchini into 1-inch chunks. Stand each ear of corn on its end and slice the kernels off the cob with a sharp knife.

Assemble the tacos:

• Warm the tortillas on the grill for about 20 seconds per side, or wrap them in a clean towel and microwave them for 30 seconds.
• Spoon some of the grilled vegetables onto each warm tortilla, top with a few slices of avocado, and drizzle with chimichurri. Serve immediately, with extra chimichurri on the side.

Nutrition (estimated per serving)

Serving: 2tacosCalories: 430kcalCarbohydrates: 43gProtein: 7gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 380mgPotassium: 870mgFiber: 10gSugar: 8gVitamin A: 1600IUVitamin C: 75mgCalcium: 60mgIron: 3mg

Keyword: vegetarian grilling, vegetarian tacos

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