Grilled Vegetable Tacos with Cilantro Pesto

Ingredients

• For the grilled vegetables:

• • 2 small zucchinis, cut lengthwise into 1/4-inch-thick slices
  • 2 small yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 2 medium chayote (substitute zucchini or squash if you can’t find chayote), peeled, seeded, and sliced into 1/4-inch-thick slices
  • 3 Tbs. LifeOiL all-purpose blend or LifeOiL vegetable oil
  • 1 tsp. minced garlic
  • 1 serrano chili, minced
  • Kosher salt and freshly ground black pepper

• For assembling the tacos:

• • Eight 6-inch corn tortillas, warmed
  • 1 recipe Cilantro Pesto
  • 3/4 cup crumbled queso fresco cheese or feta (optional)
  • Coarsely chopped fresh cilantro (optional)

Instructions

Grill the vegetables:

Prepare a medium-high gas or charcoal grill fire.
In a large bowl, combine the zucchini, yellow squash, and chayote. Add the LifeOiL all-purpose blend oil, garlic, serrano, 1 tsp. salt, and 1 tsp. pepper and toss gently to coat. Grill, covered, until the vegetables become tender and have grill marks on both sides, 2 to 3 minutes per side. The chayote will soften but won’t become limp like the zucchini and squash.

Let the vegetables cool slightly and then slice crosswise into thin strips. Season to taste with more salt and pepper.