Blackstone Mediterranean Veggie Tacos
This healthy recipe for Blackstone Mediterranean Veggie Tacos is so tasty, plus easy to make on the griddle or flat top grill.
I served them in mini naan flatbreads instead of traditional flour tortillas which was fun.
We aren’t vegetarians, but this plant based meal was perfect for a new Meatless Monday recipe to try.
How to make Blackstone Mediterranean Veggie Tacos
I like to prepare all of my ingredients and put them on a tray to carry out to my griddle.
A few minutes of slicing and dicing your veggies… a red onion, red bell pepper, mushrooms, garlic, and spinach.
Preheat the griddle or flat top grill to medium heat for a few minutes.
Then some cooking oil, the red pepper, onion, and mushrooms all go on the griddle.
Cook 3 to 4 minutes, mixing together with hibachi spatulas a few times.
Then add the spinach, garlic, kosher salt, pepper, crushed red pepper flakes, and oregano.
Cook this together for 3 to 4 more minutes.
During the last minute put the naan bread on an empty space of the griddle to warm them and mix in the lemon juice or balsamic vinegar with the veggies.
To assemble the tacos, I spread some hummus on each mini flatbread.
Then pile on the veggies and top with feta cheese.
Blackstone Mediterranean Veggie Tacos sure are a great way to mix up Taco Tuesday!!
If you like Blackstone Mediterranean Veggie Tacos, you might also like these recipes…
Blackstone Sweet Potatoes and Kale
Another incredible vegetarian recipe for the griddle.
And Blackstone Chicken Taco Bites
This one is perfect for meal prepping or a make your own taco bar for a party.
Blackstone Steak and Corn Naan Tacos
Blackstone Griddle Vegetarian Recipes
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Blackstone Mediterranean Veggie Tacos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 8 ounces sliced mushrooms
- 5 to 6 ounces fresh spinach leaves roughly chopped
- 4 to 5 cloves garlic minced
- kosher salt, pepper, crushed red pepper flakes
- 1/2 tablespoon dried oregano
- 4 to 6 mini naan flatbreads
- 1 to 2 tablespoons lemon juice or balsamic vinegar
- Optional toppings: hummus, feta cheese crumbles, basil
Instructions
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil, the red pepper, onion, and mushrooms. Cook 3 to 4 minutes, mixing together with hibachi spatulas.
- Add the spinach, garlic, kosher salt, pepper, crushed red pepper flakes, and oregano. Cook 3 to 4 more minutes.
- During the last minute put the naan bread on an empty space of the griddle to warm them and mix in the lemon juice or balsamic vinegar with the veggies.
- Serve the veggie naan bread tacos with optional toppings such as hummus, feta cheese, and basil.Note: I added hummus to the Naan bread, then added the veggies, feta, and basil.
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