Grilled Eggplant, Red Pepper, and Corn Tacos
I absolutely love tacos. There are so many different delicious flavor combinations I don’t think I could ever grow tired of tacos. Tacos are awesome for dinner parties, you can easily check off any food allergies (gluten-free, dairy-free) and guests can add whichever toppings they like. Plus tacos are like the best kid food. They can eat with their hands and choose their own veggie combination (which as you know makes it taste way better). Because of all of the above, we have tacos almost every week. They are certainly a staple.
These grilled eggplant, red pepper, and corn tacos are one of my favorites. The miso marinade makes the grilled veggies so tender and delicious. I’ve always liked eggplant but this recipe made me fall back in love with eggplant. Apparently it is contagious because it is now the youngest child’s vegetable of choice. Eggplant just adds a great texture to these tacos.
It’s not a real street taco without the pickled onions. My kids would say I’m totally wrong, but I just love the tangy burst of flavor. It is a mandatory taco topping in my book. Plus you can just make a batch of these up and keep them in the fridge. They easily last a couple of weeks and I always find more recipes to throw them on.
PrintGrilled Eggplant, Red Pepper, and Corn Tacos
Plant-based street tacos made with grilled eggplant, red pepper, and corn. Yummy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approx. 12 tacos
- Category: Tacos
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
- 2 tablespoons of mellow white miso paste
- 1/2 cup of vinegar
- 2 tablespoons of olive oil
- 1 eggplant, sliced lengthwise
- 2 small zucchinis, sliced lengthwise
- 1/2 a head of cauliflower (leave it whole for grilling)
- 1 red pepper, sliced
- 2 ears of corn
- A dozen corn tortillas
Toppings
- One 15 ounce can of pinto beans
- 2 cups of guacamole or salsa
- Vegan feta cheese
- Homemade pickled onions
Instructions
- Preheat the grill.
- In a large high-sided dish, like a glass lasagna dish, mix together the miso paste, vinegar, and olive oil.
- Add the eggplant, zucchini, cauliflower, and red pepper to the dish and coat everything with the miso vinaigrette.
- Peel off all of the corn husks, except for the last layer. Leave this on to help steam the corn and prevent burning. Cut off the silk, the hair-like ends also to prevent burning.
- Turn the grill down to about 350°. Place the corn on the grill. Rotate the corn about every 5 minutes to prevent burning. Grill for about 20 minutes total.
- While the corn is roasting add the eggplant, zucchini, cauliflower, and red pepper to the grill. Keep a close eye on the veggies and flip approximately every two minutes to prevent burning. Cook the red pepper on a top rack if you have one, or be prepared to take in off the grill within 5 minutes. Baste the veggies every time they are flipped. Cook for approximately 15 minutes or until veggies are tender. The eggplant and cauliflower will take the longest to cook. Remove veggies from the grill once cooked and set aside.
- Grill the corn tortillas. Throw them directly on the grill for approximately 1-2 minutes on each side. You’re all done grilling.
- Once the corn on the cob cools, remove the remaining husks. Cut the corn off the cob and set it aside.
- Cut the eggplant lengthwise, into small strips for easy eating.
Taco Assembly Time
- Take a corn tortilla, first add pinto beans, then veggies, red pepper, and corn. Top it off with a spoon full of guacamole (or salsa), vegan feta cheese, and some pickled onions. Yum!
Did You Give This Recipe a Whirl?
Please give it bunches of stars and send a comment to share your thoughts! What was easy? What didn’t work? Did you discover an even more delicious version? I’d love to know to keep improving each recipe.
Sharing is caring! If you love this recipe please pass it along to your peeps so we can all start eating a little healthier, one delicious meal at a time.
Cheers,
Erica
