Grilled Vegetable Tacos with Cilantro Pesto

Ingredients

• Kosher salt and freshly ground black pepper
• 1 serrano chile, minced
• 2 small yellow squash, cut lengthwise into ¼-inch-thick slices
• 2 small zucchini, cut lengthwise into ¼-inch-thick slices
• Coarsely chopped fresh cilantro (optional)
• ¾ cup crumbled queso fresco cheese or feta (optional)
• 1 recipe Cilantro Pesto
• + 4 more ingredients
• • Eight 6-inch corn tortillas, warmed
  • 1 tsp. minced garlic
  • 3 Tbs. sunflower or vegetable oil
  • 2 medium chayote, peeled, seeded, and sliced into ¼-inch-thick slices

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 ...

View full recipe at Fine Cooking