We're celebrating Eat all your veggies day with grilled veggie wraps.

I’ve been remiss in posting one of my best-kept secrets: Grilled Vegetables. They are my go-to summer filling for tacos, enchiladas, salads, and wraps. Grilled veggies pair nicely with garlick-y hummus to make for a light summer lunch, especially when watermelon is served as a side.

Here’s the best way to prepare the bounty of summer.

I use yellow squash (summer squash), zucchini (italian squash), and chayote, which is a native squash plant from Mexico and abundant here in the US Southwest. Other ingredients include onions and sweet peppers, and if you are so inclined, poblano or jalapeno peppers.

Now the most important part of this equation is, of course, the grill. From the tiny porch hibachi to the fantastical built in barbeque grill underneath a shady patio and next to the swimming pool, almost any kind of way to apply flame to the vegetables works. I have a medium size double-sided grill with a cooking plate on the side. I’ve used it for everything from smoking tofu to grilling asparagus — and I love it! Use what you’ve got, and get creative. If you don’t have a grill, find a friend with one and take your veggies over there. You’ll probably have to share, but that’s what cooking is all about: sharing the amazing food you make with friends and family. Remember to take some hummus with you!

Happy Grilling!

Summertime Grilled Vegetables
Serves 4
A variety of summer vegetables that you can grill, chop, and add into salads, tacos, and wraps.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 2-3 zucchini
  2. 2-3 summer squash
  3. 1 red onion
  4. 1 chayote
  5. 1 red pepper
  6. 1 green pepper
  7. olive oil
  8. salt
  9. pepper
  1. Slice all the vegetables. Cut zucchini and squash the long way. Onions can be cut in half. If they are large cut them into thirds. Leave the peppers whole.
  2. Drizzle olive oil on the squash and zucchini.
  3. Fire up a grill.
  4. Once heated, turn down to a temperature of about 325 degrees. Squash cooks quickly so keep an eye on the veggies so they don’t burn.
  5. Cook fully on one side, turn, and cook on the other.
  6. The onions can cook until soft.
  7. Blister the peppers on all sides.
  8. Remove from the heat and take back to your prep area.
  9. Let the vegetables cool down enough to handle
  10. Peel and core the peppers. Take the skin and ends off the onions.
  11. Chop all the veggies into bite size pieces.
  1. Use to make salads, as taco filling, in hummus wraps, or in burritos. Here is a recipe for Cilantro Lime Dressing that pairs well with the salad
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