- 20 minutes
- 20 minutes
- 6 servings
Fresh summer tacos filled with a variety of grilled vegetables and topped with a flavorful chimichurri sauce. This article originally appeared on OhMyVeggies.com as Grilled Veggie Tacos with Chimichurri.
- For the sauce: Add all the ingredients for the sauce to the bowl of a food processor. Pulse until combined but still a bit chunky. Transfer the mixture to a bowl or container and let the flavors meld while you make the tacos.
- For the veggies: Light up a charcoal or gas grill over medium / medium high heat. In a small bowl, mix together the chili powder, cumin, paprika, salt and pepper. Brush the veggies all over with olive oil and then season with the spice mixture. Place the vegetables directly on the grill and cook until tender and charred, flipping once halfway through and rotating the ears of corn several times. The eggplant and bell pepper will take approximately 3 to 5 minutes per side. The zucchini will take about 4 to 6 minutes per side. The corn will take about 10 to 15 minutes total, rotating every few minutes. Remove the veggies to a platter and let rest until cool enough to handle. Chop the veggies into 1-inch chunks and cut off the kernels from the ears of corn.
- To serve: Add some of the veggies to a tortilla. Top with a few slices of avocado and a drizzle of the sauce. Serve immediately.