Grilled Vegetable Tacos
2
3 small yellow squash, cut lengthwise into ¼ inch strips
3 tablespoons safflower or sunflower oil
2 cloves garlic, minced
1 jalapeño pepper, minced
1 teaspoon sea salt
1 cup tightly packed cilantro
½ cup oil
2 tablespoons walnuts
1 clove garlic, minced
½ teaspoon sea salt
8 6-inch tortillas, warmed
Cilantro pesto
¾ cup feta cheese
Cilantro, coarsely chopped
Want a great vegetarian option for grill season? How about grilled veggie tacos?
Meal Type
Entrees
Diet Type
Gluten-Free Vegan Vegetarian
In a shallow pan, combine the oil, garlic, pepper and one teaspoon sea salt. Whisk together.
Add the squash and toss well to coat with the oil.
Grill, covered until the veggies are tender and have grill marks on both sides, about 3 minutes per side. Cool slightly and cut crosswise into thin strips.
In a blender, puree the cilantro, oil, walnuts, garlic and sea salt to make a pesto.
To assemble the tacos, spoon some of the roasted squash on top of each tortilla and top with a drizzle of the pesto, some crumbled cheese and a sprinkle of cilantro.
Ingredients
4 small zucchini, cut lengthwise into ¼ inch strips3 small yellow squash, cut lengthwise into ¼ inch strips
3 tablespoons safflower or sunflower oil
2 cloves garlic, minced
1 jalapeño pepper, minced
1 teaspoon sea salt
1 cup tightly packed cilantro
½ cup oil
2 tablespoons walnuts
1 clove garlic, minced
½ teaspoon sea salt
8 6-inch tortillas, warmed
Cilantro pesto
¾ cup feta cheese
Cilantro, coarsely chopped