Stovetop-Grilled Vegetable Tacos
A delicious alternative for your favorite meal
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
- 1 Bell Pepper (any color, sliced)
- 1-2 cups Mushrooms (brown, white, or baby bella) halved and stems removed
- ½ Onion sliced
- 2 Zucchinis sliced into quarters
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1½ tsp Paprika
- 1 tsp Chili Powder
- ¼ tsp Black Pepper
- ½ tsp Salt
- 3 tbsp Olive oil
- Corn tortillas
Pico de Gallo
- 1-2 Avocados
- 1½ lbs Roma tomatoes (1 pint of cherry tomatoes) chopped
- 1 medium Jalapeño or Serrano pepper ribs and seeds removed , finely chopped (OPTIONAL)
- ½ Red or White Onion finely chopped
- ½ cup Cilantro finely chopped
- 3-4 Lemons or Limes halved & juiced
- Salt and Pepper to taste
Prep the Vegetables:
Preheat your cast iron skillet or stovetop grill over medium-high heat.
Slice the bell pepper, onion, zucchini, and mushrooms.
Place chopped vegetables in a mixing bowl.
Season the Vegetables:
In a separate bowl, combine garlic powder, cumin, paprika, chili powder, salt, and pepper.
Add 2 tbsp olive oil and 1½ tbsp of the seasoning mix to the bowl of vegetables.
Toss until all the vegetables are evenly coated.
Grill the Vegetables:
Place the seasoned vegetables into the preheated skillet or grill.
Cook for 10–15 minutes, turning occasionally, until slightly charred and tender.
Once done, remove from heat and let cool slightly.
Make the Pico de Gallo:
In a serving bowl, combine chopped onion, jalapeño (if using), lime or lemon juice, and a pinch of salt. Let sit for 5 minutes.
Add chopped tomatoes and cilantro. Stir to combine.
Season with additional salt and pepper to taste.
For best flavor, let marinate for 15 minutes or refrigerate for a few hours.
Warm corn tortillas as desired.
Layer on the grilled vegetables.
Top with pico de gallo and sliced avocado (if using).
Keyword corn, red pepper, tacos, vegetable, zucchini