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Recipe: Chef Andy's Grilled Veggie Tacos


September 6, 2022 | Healthy You | Recipes

Grilled veggie taco

Even meat lovers will love these!

Who needs meat for tacos when these grilled veggies are just as flavorful and packed full of nutrients?

TOMATO FENNEL JAM

  • 2 tablespoons olive oil 
  • 4 cup, diced tomato    
  • 1/2 chopped yellow onion
  • 1 tablespoon ginger, minced
  • 1/2 cup golden raisins 
  • 1/4 cup apple cider vinegar 
  • 1/4 cup rice wine vinegar 
  • ½ cup sugar
  • 6 ounces tomato Juice
  • 1 teaspoon fennel seed
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper 

Jam Prep: 

  1. In a sauté pan add oil, yellow onion, ginger and sweat for 1-2minutes. Add diced tomato and sauté for 2 minutes. 
  2. Deglaze pan with apple cider and rice wine vinegar. 
  3. Add fennel seed, sugar, and tomato juice. Add raisins. 
  4. Continue to cook over medium heat for 10-12 minutes until mixture reduces.
  5. Chill mixture. 
  6. In a food processor blend half the mixture until coarse texture, fold in remaining. 
  7. Add salt, pepper and parsley and serve! 
  8. Cover in an airtight container for up to 2 weeks.

PESTO

  • 1 cup basil, fresh
  • 3 cloves garlic
  • ½ cup olive oil, more for desired texture 
  • ½ cup grated parmesan cheese
  • Pine nuts (optional) 
  • 1 teaspoon fresh black pepper 

In a food processor pulse garlic, add basil and pulse. Slowly drizzle olive oil, add grated cheese. And pulse until desired texture.  Cover in an airtight container for up to a week. To keep the color vibrate, float olive oil on top to keep air out.

GRILLED VEGETABLE TACOS

A variety of sliced vegetables:

  • Broccolini
  • Carrots
  • Leeks
  • Mushrooms
  • Onions, caramelized
  • Yellow squash
  • Zucchini

Season with a commercial chimichurri rub or use your own combination of parsley, garlic, vinegar, olive oil and chili flakes.

Sauté or grill vegetables until tender crisp.

Serve in corn tortillas with tomato fennel jam or with pesto. 

Serving: 1-2 tortillas per person

Nutrition Facts (per serving):
Without tortilla
660 calories, 7g saturated fat, 1330mg sodium, 12g carbohydrates (29g added sugars), 11g protein, 12g fiber
With tortilla
700 calories, 7g fat, 1330mg sodium, 15g carbohydrates (29g added sugars), 12g protein, 12g fiber

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Recipe: Chef Andy's Grilled Veggie Tacos


September 6, 2022 | Healthy You | Recipes
Grilled veggie tacoEven meat lovers will love these!

Who needs meat for tacos when these grilled veggies are just as flavorful and packed full of nutrients?

TOMATO FENNEL JAM

  • 2 tablespoons olive oil 
  • 4 cup, diced tomato    
  • 1/2 chopped yellow onion
  • 1 tablespoon ginger, minced
  • 1/2 cup golden raisins 
  • 1/4 cup apple cider vinegar 
  • 1/4 cup rice wine vinegar 
  • ½ cup sugar
  • 6 ounces tomato Juice
  • 1 teaspoon fennel seed
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper 

Jam Prep: 

  1. In a sauté pan add oil, yellow onion, ginger and sweat for 1-2minutes. Add diced tomato and sauté for 2 minutes. 
  2. Deglaze pan with apple cider and rice wine vinegar. 
  3. Add fennel seed, sugar, and tomato juice. Add raisins. 
  4. Continue to cook over medium heat for 10-12 minutes until mixture reduces.
  5. Chill mixture. 
  6. In a food processor blend half the mixture until coarse texture, fold in remaining. 
  7. Add salt, pepper and parsley and serve! 
  8. Cover in an airtight container for up to 2 weeks.

PESTO

  • 1 cup basil, fresh
  • 3 cloves garlic
  • ½ cup olive oil, more for desired texture 
  • ½ cup grated parmesan cheese
  • Pine nuts (optional) 
  • 1 teaspoon fresh black pepper 

In a food processor pulse garlic, add basil and pulse. Slowly drizzle olive oil, add grated cheese. And pulse until desired texture.  Cover in an airtight container for up to a week. To keep the color vibrate, float olive oil on top to keep air out.

GRILLED VEGETABLE TACOS

A variety of sliced vegetables:

  • Broccolini
  • Carrots
  • Leeks
  • Mushrooms
  • Onions, caramelized
  • Yellow squash
  • Zucchini

Season with a commercial chimichurri rub or use your own combination of parsley, garlic, vinegar, olive oil and chili flakes.

Sauté or grill vegetables until tender crisp.

Serve in corn tortillas with tomato fennel jam or with pesto. 

Serving: 1-2 tortillas per person

Nutrition Facts (per serving):
Without tortilla
660 calories, 7g saturated fat, 1330mg sodium, 12g carbohydrates (29g added sugars), 11g protein, 12g fiber
With tortilla
700 calories, 7g fat, 1330mg sodium, 15g carbohydrates (29g added sugars), 12g protein, 12g fiber