Prep Time: 15 minutes
Cooking Time: 20 minutes
Makes 6 servings
Fody’s Taco Spiced Grilled Veggies with Cilantro Rice & Salsa Verde
Give your taste buds a treat with Fody's Taco Spiced Grilled Veggies! This easy, gut friendly recipe features vibrant bell peppers, zucchini and onions, all seasoned to perfection with a tantalizing blend of taco spices. Paired with fragrant cilantro rice and tangy salsa verde, this dish is a celebration of flavors and colors. Even better? This dish can be a light meal, or a quick but impressive appetizer. Get ready to indulge in a mouthwatering plant-based recipe that will make your taste buds dance!
Fody’s Taco Spiced Grilled Veggies with Cilantro Rice & Salsa Verde Ingredients:
- 1 ¼ cups uncooked white rice such as jasmine or basmati
- 2 ½ cups water
- 1 ½ tbsp vegan butter
- 3 tsp Fody Foods Taco Seasoning, divided
- 3 tbsp finely chopped cilantro
- 1 medium zucchini, sliced diagonally in ¾ cm pieces
- 1 medium yellow squash, sliced diagonally in ¾ cm pieces
- 1 green bell pepper, cut into chunks
- 2 tbsp Fody Foods Garlic Infused Olive Oil
- Avocado oil cooking spray (optional)
- ¼ cup Fody Foods Taco Sauce
- ¼ cup Fody Foods Salsa Verde
- ¼ cup cherry tomatoes to garnish, optional
Directions for Fody’s Taco Spiced Grilled Veggies with Cilantro Rice & Salsa Verde
To start making your spiced grilled veggies with cilantro rice and salsa, add rice and water to a medium saucepan. Cover, bring to a boil, then immediately reduce heat to low. Cook for 12-15 minutes, or just until all water has evaporated. Turn off heat and let steam for 5 minutes, then add vegan butter, 1 teaspoon of taco seasoning and cilantro. Gently stir with a fork to fully incorporate.
Meanwhile, add zucchini, squash, and bell peppers to a large mixing bowl and add olive oil. Toss well, and sprinkle your remaining gut friendly taco seasoning onto the veggies, then toss again. Preheat a grill pan on medium to medium-high heat. Spray a small amount of cooking spray in the pan, or use more olive oil, and lay pieces out in a single layer. You may need to cook veggies in two batches.
Cook for 4-5 minutes, then flip and brush the grilled veggies with Fody’s taco sauce. Cook for another 3-4 minutes, until the grilled vegetables are fork tender.
Serve your taco spiced grilled vegetables over rice and drizzle with salsa verde. Garnish with tomatoes, if you choose to use them.
About the Chef
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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