Grilled Vegetable Tacos with Cilantro Pesto

Grilled Vegetable Tacos with Cilantro Pesto

Zucchini and the Mexican squash called chayote make up the vegetarian filling for these soft tacos.


For the grilled vegetables:

For assembling the tacos:


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.