This Grilled Potato Taco dish transforms humble garden vegetables into a smoky, flavor-packed meal. Tender new potatoes and sweet corn are wrapped in foil to steam perfectly, while zucchini, squash, and bell peppers get a nice char on the grill. The magic happens when everything is tossed with melted butter and a zesty taco or Cajun seasoning blend. It’s a vibrant, textural experience that balances earthy richness with a pleasant kick of heat. Ideal for summer cookouts, casual weeknight dinners, or when you want to elevate simple ingredients into something special. ItâÂÂs comforting, satisfying, and easy to customize with your favorite herbs or spices.
Grilled Potato Taco
Description
This Grilled Potato Taco dish transforms humble garden vegetables into a smoky, flavor-packed meal. Tender new potatoes and sweet corn are wrapped in foil to steam perfectly, while zucchini, squash, and bell peppers get a nice char on the grill. The magic happens when everything is tossed with melted butter and a zesty taco or Cajun seasoning blend. It&# 226;ÂÂs a vibrant, textural experience that balances earthy richness with a pleasant kick of heat. Ideal for summer cookouts, casual weeknight dinners, or when you want to elevate simple ingredients into something special. ItâÂÂs comforting, satisfying, and easy to customize with your favorite herbs or spices.Ingredients
Directions
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Preheat your grill to medium-high heat.
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Husk and wash the corn, then cut each ear into 3 or 4 pieces.
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Sprinkle the corn pieces with a little water, wrap tightly in aluminum foil, and place on the grill.
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Peel carrots and cut them into 1/2-inch diagonal planks.
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Sprinkle carrots with water, wrap tightly in foil, and place on the grill alongside the corn.
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Wash the new potatoes, sprinkle with water, and wrap tightly in foil.
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Place the potato foil packet on the grill with the corn and carrots.
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Let these root vegetables and corn cook for 10 minutes.
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While those cook, wash and cut the zucchini, yellow squash, bell peppers, mushrooms, and cherry tomatoes into bite-sized pieces.
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In a large Ziploc bag or bowl, combine the cut vegetables with the melted butter (or olive oil) and taco seasoning mix.
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Seal the bag and shake vigorously to coat all vegetables evenly, or toss in the bowl until well coated.
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Remove the foil packets from the grill and open carefully to avoid steam burns.
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Thread the partially cooked corn, carrots, and potatoes onto skewers, alternating with the seasoned raw vegetables.
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Place the assembled skewers back on the grill.
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Grill for 10 to 15 minutes, turning occasionally, until vegetables are tender-crisp and slightly charred.
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Brush with any remaining seasoning mixture during the last few minutes of cooking.
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Serve immediately, pouring any remaining juices from the grill pan over the top.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 677.4kcal
- % Daily Value *
- Total Fat 28.1g44%
- Saturated Fat 15.8g79%
- Cholesterol 64.5mg22%
- Sodium 2736.4mg115%
- Total Carbohydrate 102.4g35%
- Dietary Fiber 8.4g34%
- Sugars 59.5g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
