• Grilled Vegetable Tacos with Chimichurri


This recipe is made to be flexible. Use the ingredient list here as a template and substitute leftovers or whatever vegetables, herbs or greens are in season at the market–have fun!

Grilled Vegetable Tacos with Chimichurri

By Jenny Breen

Inspiring you to cook one #WeeklyMarketMeal per week with ingredients from local farmers and makers!


For the Chimichurri

*Feel free to substitute any green leafy herbs for the chimichurri, to total about 2 cups

  • 1 cup packed fresh parsley*
  • 1/2 cup packed fresh basil*
  • 1/4 cup packed fresh cilantro*
  • 1/2 Tablespoons fresh  or 1/2 teaspoon dried oregano
  • 1/4 cup minced red or green onion
  • 5 cloves garlic, roughly chopped
  • 1/3 to 1/2 cup olive oil
  • 2 Tablespoons red wine or sherry vinegar
  • 2 Tablespoons lemon juice
  • Salt and pepper, to taste

For the Tacos

  • 6 cups assorted vegetables (cauliflower, beets, zuchini, onions, peppers, corn-off the cob, etc.), chopped
  • 1 Tablespoon cumin
  • 1 Tablespoon coriander
  • 1 Tablespoon red chili flakes
  • 2 Tablespoons maple syrup
  • 1/4 cup olive oil
  • Salt
  • Corn tortillas
  • Crumbled goat cheese from Singing Hills or Shepherds Hope cheese from Shepherd’s Way
  • Radishes, fresh or quick-pickled (thinly slice and marinate in salt and vinegar)


Finely chop and mash chimichurri ingredients in mortar and pestle or pulse in a food processor until creamy. Set aside.

Combine chopped vegetables with herbs, syrup, oil and salt. Roast vegetables in a 400 degree oven or on a hot grill until charred. Add more oil if the vegetables seem dry. Stir as needed.

Heat corn tortillas. Fill with vegetables, top with cheese, radishes and chimichurri as desired.

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