Grilled Eggplant and Zucchini Tacos

If you’re into healthy eating, these grilled eggplant zucchini tacos topped with pico de gallo are perfect for you.

Serves: 6Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • Cooking spray
  • 2 plum (Roma) tomatoes, chopped
  • 1 serrano chili, stemmed, seeds removed and finely chopped
  • 1⁄4 cup white onion, chopped
  • 2 tablespoons cilantro, finely chopped
  • 1⁄4 cup fresh lime juice, divided
  • 1⁄2 teaspoon salt, divided
  • 1 avocado, peeled, seeded and diced
  • 3 cloves garlic, minced
  • 2 teaspoons water
  • 1 medium eggplant, peeled and sliced crosswise
  • 2 zucchinis, sliced crosswise
  • White Corn Tortillas


  • Heat grill to 250°F. Use cooking spray on the grill.
  • In medium bowl mix tomatoes, chili, onion, cilantro, 2 tablespoons lime juice, salt and avocados. Set aside.
  • In bowl, make garlic-lime sauce by mixing the remaining 2 tablespoons of the lime, garlic cloves and water. Set aside.
  • Place zucchini and eggplant slices on grill, uncovered and turning once, for 6-10 minutes or until vegetables are tender.
  • Brush zucchini and eggplant slices with garlic-lime sauce.
  • Place tortillas on grill, uncovered, for 1-2 minutes, turning once.
  • To assemble tacos, place vegetables on each tortilla. Serve with avocado pico de gallo on the side.