Grilled Summer Vegetable Taco
We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!
Yield
12 servingsPrep
10 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | smalll |
zucchini
slice into 1/2-inch slices lengthwise, or 1 medium |
*
|
| 2 | small |
yellow summer squash
slice into 1/2-inch slices lengthwise, or 1 medium |
*
|
| 1 | medium |
red onion
peeled and quartered, leave the ends on |
|
| 1 | large |
fennel bulb
tough layers removed, and fronds reserved, cut into large chunks |
*
|
| 2 | large |
sweet bell peppers
any color, seeded and cut into large chunksls |
*
|
| 1 ½ | cups |
cherry tomatoes
or grape tomatoes, halved |
|
| 5 | tablespoons |
olive oil
divided |
|
| 2 | tablespoons |
red wine vinegar
or raspberry vinegar |
|
|
salt and black pepper
to taste |
*
|
||
| 1 | small |
garlic cloves
minced |
*
|
| 24 | each |
corn tortillas (6-inch)
or as needed, warmed up in the pan |
*
|
| ¾ | cup |
feta cheese
crumbled |
|
|
cilantro
leaves, freshly chopped |
*
|
||
|
salsa
as needed, homemade or store-bought, optional |
*
|
||
|
sour cream
as needed, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | smalll |
zucchini
slice into 1/2-inch slices lengthwise, or 1 medium |
*
|
| 2 | small |
yellow summer squash
slice into 1/2-inch slices lengthwise, or 1 medium |
*
|
| 1 | medium |
red onion
peeled and quartered, leave the ends on |
|
| 1 | large |
fennel bulb
tough layers removed, and fronds reserved, cut into large chunks |
*
|
| 2 | large |
sweet bell peppers
any color, seeded and cut into large chunksls |
*
|
| 355 | ml |
cherry tomatoes
or grape tomatoes, halved |
|
| 75 | ml |
olive oil
divided |
|
| 3E+1 | ml |
red wine vinegar
or raspberry vinegar |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | small |
garlic cloves
minced |
*
|
| 24 | each |
corn tortillas (6-inch)
or as needed, warmed up in the pan |
*
|
| 177 | ml |
feta cheese
crumbled |
|
| 1 | x |
cilantro
leaves, freshly chopped |
*
|
| 1 | x |
salsa
as needed, homemade or store-bought, optional |
*
|
| 1 | x |
sour cream
as needed, optional |
*
|
Directions
Preheat the grill.
Line all the prepared vegetables onto large baking sheets.
Brush with 2 to 3 tablespoons of olive oil on all sides, season with salt and pepper.
Put on the grill, about 6 to 12 minutes, half way through the grilling, turn the vegetables once with tongs.
Onions, zucchini and summer squash need 3 to 4 minutes per side; bell peppers need about 5 minutes per side; and the fennel needs about 6 minutes per side.
Remove the grilled vegetables from the grill onto the baking sheets.
Let cool enough to handle, cut them into slices, strips or larger pieces as you wish.
While the vegetables are grilling, mix together the remaining olive oil, vinegar, salt and pepper to taste in a large bowl.
Add the grilled and sliced vegetables into the large bowl with dressing.
Toss until well coated.
Place enough vegetables into the warmed tortillas, sprinkle some feta cheese and cilantro over.
Serve with salsa and sour cream if needed.
