Grilled Vegetable Tacos w/Cilantro Pesto

2 small zucchini, cut lengthwise into 1/4 inch thick slices
2 small yellow squash, cut lengthwise into 1/4 inch thick slices
2 medium chayote, peeled, seeded, and sliced into 1/4 inch thick slices
3 T sunflower or vegetable oil
1 t minced garlic
1 serrano chile, minced
Kosher salt & fresh ground black pepper

8 six inch round corn tortillas
1 cup packed coarsely chopped fresh cilantro
1/2 cup sunflower or vegetable oil
2 T toasted pine nuts
1 med clove garlic
1/2 t kosher salt

Grill Veggies:
Prepare a medium-high gas grill or charcoal grill fire.
In lg bowl, combine zucchini, squash, & chayote. Add oil (3 T), garlic (1 t, minced), serrano, 1 t salt & 1 t. pepper. Toss gently to coat. Grill, covered, until the veggies become tender and have grill marks on both sides (2-3 mins per side). The chayote will become soft, but not limp, like the zucchini & squash.
Let veggies cool slightly then slice crosswise into thin strips. Season to taste w/more salt & pepper.

Make Cilantro pesto:
Combine last 5 ingredients in the list in a blender & puree until smooth. Set aside or refrigerate in an air tight container for up to 3 days.

Assemble tacos:
Spoon some of the veggie mixture on top of each tortilla & top w/a drizzle of the pesto and some crumbled cheese and chopped cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user MUNCHLY.