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.

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.

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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