Grilled Vegetable Tacos

From late summer to early fall when the garden vegetables are rolling in is a great time to take advantage of your grill to make vegetable tacos.

Grilled Vegetable Tacos

Not only are grilled vegetable tacos pretty healthy for you, they take on a meaty flavor from the grill smoke, especially if you dress them with a bit of smoky, spicy chipotle adobo. I don't know of anyone who would turn down one of these delicious tacos simply because they contain no meat. I could nosh them all day long.

Taco Vegetables

I've used a bunch of different vegetables this summer for tacos including yellow and green summer squash, eggplant, peppers, and onions. This batch was yellow straightneck squash, gray zucchini, a corno di toro-style pepper, and onion. The batch prior to this was yellow crookneck squash, onions, kousa (Lebanese) squash, and graffiti eggplants. Use whatever vegetables you happen to have.

Grilling Vegetables

For my tacos, while the vegetables are grilling, I cut up a tomato or two and add it to a bowl with a good amount of cilantro leaves. Once the vegetables are nicely charred, I chop them and add them to the tomatoes and cilantro, along with a couple tablespoons of spicy chipotle adobo. I give them a good season with salt and pepper and serve them on warmed tortillas with a sprinkle of cotija cheese.

Do Your Onions Fall Apart on the Grill?

Perfectly Grilled Onion

If you're bothered by the onions on your grill falling apart and falling through the grill bars or just making a mess on the grill, you can short-circuit this by running a skewer through the onion slabs as you see above. It really helps if you use flat skewers rather than round ones; the onions won't spin on flat skewers.