Grilled Veggie Tacos With Pesto Recipe
You’ll discover a fresh take on traditional tacos with this Mediterranean-Mexican fusion recipe. By combining charred seasonal vegetables with aromatic pesto, you’re creating layers of flavors that transform ordinary tortillas into something extraordinary. The technique of grilling brings out the natural sweetness in zucchini, peppers, and mushrooms, while the homemade pesto adds a rich, herbaceous dimension. Let’s explore how these simple ingredients come together to create your next favorite meatless meal.
Overview
- Grill zucchini, bell peppers, onion, and mushrooms on medium-high heat for 4-5 minutes per side after brushing with olive oil.
- Make pesto by blending toasted pine nuts, basil, garlic, olive oil, and Parmesan cheese until smooth.
- Warm corn tortillas directly on the grill for 30 seconds per side until slightly charred.
- Slice grilled vegetables into strips and fill warmed tortillas, then top with fresh pesto sauce.
- Serve immediately with lime wedges, yields enough for 12 tacos at 420 calories per three-taco serving.
Recipe
Grilled veggie tacos with pesto offer a delightful fusion of Mexican and Italian cuisines, combining smoky grilled vegetables with aromatic homemade pesto in warm corn tortillas. The blend of charred vegetables and fresh herb sauce creates a unique flavor profile that transforms the traditional taco into a gourmet vegetarian experience.
The success of this dish relies on achieving the perfect char on fresh, seasonal vegetables while maintaining their natural tenderness. The homemade pesto, made with fresh basil, pine nuts, and Parmesan cheese, adds a bright, herbaceous element that complements the smokiness of the grilled vegetables and enhances the overall taste of these innovative tacos.
Ingredients:
- 12 corn tortillas
- 2 zucchini, sliced lengthwise
- 2 bell peppers, quartered
- 1 red onion, thick sliced
- 2 portobello mushrooms
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 3 garlic cloves
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 lime, cut into wedges
Cooking Steps
Start by heating your grill to medium-high and toasting pine nuts until golden for the pesto while you brush your vegetables with olive oil and season them with salt and pepper.
Once your vegetables show pronounced grill marks and desired tenderness, warm the corn tortillas directly on the grill for 30 seconds per side.
Fill each warmed tortilla with strips of the grilled vegetables, add a generous dollop of freshly made pesto on top, and serve with lime wedges for a bright finishing touch.
Step 1. Heat Grill to Medium-High
The first pivotal step to achieving perfectly charred vegetables begins with preheating your grill to medium-high heat, around 375-400°F (190-200°C). You’ll want to give your grill at least 10-15 minutes to reach the ideal temperature, ensuring even heat distribution across the entire cooking surface.
While your grill heats up, clean the grates thoroughly with a wire brush and lightly oil them using tongs and an oil-soaked paper towel. This prevents sticking and helps achieve those coveted grill marks. You’ll know you’ve reached the right temperature when you can hold your hand about 4 inches above the grates for 4-5 seconds before it feels too hot. This temperature range provides the perfect char intensity without burning your vegetables.
Step 2. Toast Pine Nuts for Pesto
While your grill comes to temperature, begin toasting the pine nuts in a dry skillet over medium-low heat. Watch them carefully and shake the pan frequently to guarantee they’re toasting evenly. You’ll notice their pine nut flavor profile intensify as they turn a light golden brown, typically within 3-5 minutes.
The toasting process effects are transformative – bringing out the nuts’ natural oils and creating a deeper, nuttier taste that’ll enhance your pesto’s complexity. You’ll know they’re done when you catch their fragrant aroma and see an even golden color. Don’t let them get too dark, as they can quickly go from perfectly toasted to burnt.
Once they’re ready, transfer them immediately to a plate to cool before adding them to your pesto mixture.
Step 3. Season Grilled Vegetables
Now that your pine nuts have cooled, turn your attention to preparing the vegetables for grilling. Start by choosing seasonal vegetables at their peak freshness – your zucchini should be firm, bell peppers crisp, and portobello mushrooms unblemished. Slice them according to the recipe’s specifications to guarantee even cooking.
Brush your vegetables generously with olive oil, ensuring complete coverage on all sides. This prevents sticking and promotes those beautiful grill marks you’re after. Season liberally with salt and black pepper, keeping in mind that some seasoning will fall off during grilling.
While you’re doing this, make sure your grill reaches proper temperature – you’ll want medium-high heat, around 375-400°F. The vegetables should sizzle when they hit the grates, but not burn immediately.
Step 4. Warm Corn Tortillas on Grill
Perfectly warmed corn tortillas serve as the essential foundation for your grilled veggie tacos. To guarantee that ideal texture and pliability, place your tortillas directly on the grill’s hot surface once you’ve finished cooking your vegetables.
The tortilla heating technique is straightforward – maintain your grill at medium-high heat and warm each tortilla for about 30 seconds per side. You’ll know they’re ready when they’re slightly charred and pliable but not crispy. Watch for small bubbles forming on the surface, which indicates the optimal grilling temperature has been reached. Stack the warmed tortillas in a clean kitchen towel to keep them soft and prevent them from drying out.
This method ascertains you’ll have the perfect vessel for your grilled vegetables and pesto.
Step 5. Assemble and Serve Tacos
The final assembly brings together your perfectly grilled vegetables and warm tortillas into mouthwatering tacos. Start by laying out your warmed corn tortillas and arranging your grilled vegetable strips – zucchini, peppers, onions, and mushrooms – in attractive combinations on each one. You’ll want to add just enough vegetables to allow for easy folding without overflow.
Next, add a generous dollop of your freshly made pesto to each taco, allowing the vibrant sauce to naturally spread over the warm vegetables. For the perfect flavor profile, you’re looking for a balance between the smoky char of the grilled veggies and the bright, herbal notes of the pesto.
Complete your toppings selection with a squeeze of fresh lime juice, which adds a zesty finish that ties everything together beautifully.
Top Tips
Making exceptional grilled veggie tacos starts with strategic prep and technique. You’ll want to slice your vegetables consistently to guarantee even cooking, and don’t forget to pat them dry before grilling to achieve those perfect char marks. When it comes to grilling techniques, keep your heat at medium-high and resist the urge to move the vegetables too frequently.
For recipe variations, try adding grilled corn, asparagus, or eggplant to the mix. You can also experiment with different pesto bases – think cilantro, arugula, or sun-dried tomatoes. If you’re cooking for a crowd, prep your pesto ahead and organize a taco bar where guests can build their own combinations. Remember to warm your tortillas just before serving, and if you’re working in batches, keep the grilled vegetables covered to maintain their temperature.
Nutritional Guide
Nutritional Information (per serving of 3 tacos)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 28g |
| Carbohydrates | 42g |
| Protein | 9g |
| Fiber | 7g |
| Sodium | 380mg |
Additional Nutritional Notes:
These veggie tacos provide an excellent source of fiber, vitamins A and C from the colorful vegetables, and healthy fats from olive oil and pine nuts. The combination of vegetables delivers antioxidants, while the corn tortillas offer complex carbohydrates. Each serving provides approximately 21% of daily fiber needs and 95% of daily Vitamin C requirements.
Disclaimer:
Nutritional values are estimates and may vary based on specific ingredients used, portion sizes, and preparation methods. Check individual product labels for the most accurate nutritional information.
Final Thoughts
Bursting with Mediterranean and Mexican flavors, these grilled veggie tacos with pesto offer a delightful twist on traditional taco night. You’ll discover that the smoky char of grilled vegetables paired with fresh, aromatic pesto creates an unforgettable combination that’ll keep you coming back for more.
The vegetarian versatility of this recipe allows you to experiment with seasonal produce and customize the flavor combinations to your liking. Whether you’re hosting a casual dinner party or planning a family meal, these tacos will impress both vegetarians and meat-lovers alike. Don’t hesitate to make extra pesto – it’s perfect for other dishes throughout the week.
Frequently Asked Questions
Can I Use Flour Tortillas Instead of Corn Tortillas?
Variety is the spice of life! You can definitely swap in flour tortillas, though you’ll miss the authentic corn tortilla texture. Warm them the same way, and they’ll still make a delicious vessel for your tacos.
How Long Will Leftover Grilled Vegetables Stay Fresh in the Refrigerator?
You’ll get the best food storage duration when you store your grilled veggies in an airtight container. They’ll maintain their refrigerator shelf life for 3-4 days, though they’re tastiest when enjoyed within 2 days.
What Other Nuts Can I Substitute for Pine Nuts?
You’ll find that walnuts, almonds, or even almond meal can create a delicious pesto with similar nutty richness. Like the traditional walnut pesto found in Liguria, these alternatives offer comparable texture and depth of flavor.
Is This Recipe Suitable for Freezing and Reheating Later?
You can freeze individual portions in airtight containers for up to 3 months. Store the pesto and grilled veggies separately. When you’re ready, reheat the veggies in a skillet and assemble fresh tacos.
Can I Make This Recipe Completely Oil-Free?
Like a garden’s fresh morning dew, you can go oil-free! Use veggie broth for grilling, and create pesto with aquafaba or vegetable stock. You’ll still achieve delicious results while keeping health-conscious ingredients in focus.
