Grilled vegetables in tacos with dip

Grilled vegetables in tacos are always a hit – and even better when cooked over an open fire! The crispy, lightly seasoned vegetables get a fresh lift from Maldon salt, enhancing the entire flavor experience. Served with a creamy, tangy dip and warm tortillas.

Cut the red onion into thin wedges, slice the zucchini, and cut the bell peppers into long strips. Toss everything in oil and Maldon salt.

Halve the garlic clove, brush with oil, and place it in the pan.

Add the three red chilies.

Grill everything over the campfire in a pan or on a grate until the vegetables are slightly charred and tender.

Meanwhile, make the dip: Finely chop the preserved lemon and mix with the other ingredients. When the vegetables are done, you can chop or mash the garlic and stir it into the dip.

Warm the tortillas briefly over the coals or on the grate. Fill with the grilled vegetables, top with the dip, and garnish with fresh coriander if desired.