Grilled Vegetable Tacos with Cilantro Pesto

Recipe courtesy of Fine Cooking by Sue Torres

“If you can’t find the squash-like Mexican chayote, substitute an additional zucchini and yellow squash.”

**Farmer’s Note: be creative and add other veggies like grated carrots and thinly sliced cabbage!

2 small zucchini            

2 small yellow squash
2 med. chayote       

3 Tbs. sunflower or vegetable oil
1 tsp. minced garlic      

1 Serrano chili, minced
kosher salt and freshly ground black pepper     

Eight 6-inch corn tortillas, warmed
1 recipe Cilantro Pesto            

Coarsely chopped fresh cilantro (optional)
3/4 cup crumbled queso fresco cheese or feta (optional)

Slice the zucchini and yellow squash lengthwise into ¼ inch-thick slices.  Peel, seed and do the same with the chayote.  Prepare a medium-high gas or charcoal grill fire.

In a large bowl, combine the zucchini, yellow squash, and chayote. Add the 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.  Spoon some of the vegetable mixture on top of each tortilla and top with a drizzle of the pesto and some crumbled cheese and chopped cilantro (if using). The filling can be warm or at room temperature.

Cilantro Pesto

Recipe courtesy of Fine Cooking by Sue Torres

1 cup packed coarsely chopped fresh cilantro  

1/2 cup sunflower or vegetable oil
2 Tbs. toasted pine nuts           

1 medium clove garlic
1/2 tsp. kosher salt

Combine all the ingredients in a blender and purée until smooth. Set aside, or refrigerate in an air tight container for up to 3 days.  Yields about 2/3 cup.